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- 4
firm but ripe peaches or nectarines, halved and stones removed
- 200 ml
sweet wine
- 1/2
vanilla pod, split and seeds scraped out, or ½ tsp vanilla-bean paste
- 250 g
tub ricotta
- 1 tsp.
runny honey
For the granola
- 40 g
rolled oats
- 40 g
blanched almonds
- 25 g
butter
- 1 Tbsp.
runny honey
- Step 1Preheat oven to 190°C. Arrange fruit halves in a roasting tin, cut-side up. Drizzle over the sweet wine, add the vanilla pod and seeds, or paste, and cover with foil. Set aside.
- Step 2For the granola, put half of the oats and almonds into a small food processor and whizz until finely ground, then add the rest of the oats and almonds, and pulse briefly until the nuts are roughly chopped. Transfer to a bowl. Gently heat the butter and honey together in a small pot until melted. Add to the almond and oat mixture, and stir to combine. Scatter over a baking tray lined with baking paper.
- Step 3Put peaches on the middle shelf of the oven and the granola below them. Bake both for 10 minutes – check granola halfway through and break up with a fork. After 10 minutes, or when granola is golden, take it out of the oven. Remove foil from the fruit and bake for a further 10 to 15 minutes or until tender. Set aside both to cool for at least 10 minutes before serving.
- Step 4Meanwhile, whisk ricotta with the honey until smooth. Serve 2 fruit halves with a dollop of whipped ricotta, then drizzle over the sweet-wine cooking liquor and sprinkle with granola.
GET AHEAD: Bake granola and fruit up to a day ahead. Cool completely, then transfer granola to an airtight container, and cover and chill peaches. Remove peaches from fridge an hour before serving to bring back to room temperature.
GH TIP: To make this dairy-free, swap butter for coconut oil and serve with dairy-free ice cream.
Per serving:
- Calories: 262
- Protein: 9g
- Fat: 13g
- Sat fat: 6g
- Carbs: 18g
- Sugars: 15g
- Fibre: 3g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
