Sprinkling the cornflour mixture over the fruit helps thicken any leaking juices. We used tinned peaches for speed, but you can use 6 ripe, peeled, destoned and sliced or chopped peaches, if you prefer.
Everyone loves a speedy recipe, even better when its comes in the form of a dessert. It means that you can have a sweet treat midweek.
Peach and thyme is baked with ricotta, on top of a puff pastry base. Delicious!
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Yields:
6 - 8 serving(s)
Total Time:
30 mins
Cal/Serv:
260
Ingredients
320g
sheet puff pastry, we used Jus-Rol
250g
ricotta
2Tbsp.
runny honey
2
x 410g tin peach halves, drained, we used Epicure
2Tbsp.
caster sugar, plus extra to sprinkle
1Tbsp.
cornflour
2
thyme sprigs, leaves picked
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Unroll the pastry on to a baking sheet (leaving it on the
baking parchment).
Step 2In a food processor, or in a medium bowl using a whisk,
whizz/beat the ricotta and honey until smooth. Spread
over the pastry, leaving a 3cm border. Slice each peach half
into 5 wedges and arrange on top of the ricotta mixture.
Step 3In a small bowl, mix the sugar, cornflour and thyme.
Sprinkle over the filling. Fold in the pastry border
and sprinkle a little caster sugar over the border. Bake
for 20min, or until the pastry is golden and crisp. Serve.
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”!).
