Peaches, Ricotta & Spiced Saint Valentine Crumb

Food is definitely my love language. Let Valentine's Day be every day with this simple but special Valentine’s dessert using Apostle’s St. Valentine - Lavender & Rosemary Hot Honey. A sweet and fruity way to spice up your love life.

Ingredients

2 Digestive biscuits

20g butter, unsalted

1 Tbsp Saint Valentine – Lavender & Rosemary Hot Honey

Pinch sea salt

½ orange, finely zested

10-15g flaked/sliced almonds

2 peaches

100g ricotta

2-4 tsp Saint Valentine – Lavender & Rosemary Hot Honey

2-3 leaves of mint, lemon verbena, basil or lemon thyme

Method
Makes 2 (double/triple the recipe to make more)

Crush the biscuits into a crumb, allowing it to still be a bit chunky, using a bag and
rolling pin or pulsing in a food processor.

Melt the butter in a small pan and add the Saint Valentine honey with the salt and
orange zest. Stir in the biscuit crumb and the almond flakes and continue stirring on
a low heat for 4-5 minutes, or until all is combined and a bit toasty.

Heat up a griddle pan, BBQ or the grill on your oven. Cut the peaches in half and
remove the stone. Cook the peaches for 3-5 minutes, cut side down on your griddle
or BBQ, or cut side up on your oven grill, until they are browned or have a charred
line across them.

Simply serve by smearing a very large spoonful of ricotta onto each plate, then place
on the grilled peaches and drizzle some of the extra St Valentine honey on. Add a
large spoonful of the crumb, and sprinkle over chopped fresh herbs of your choice.

Recipe by Kylee Newton, The Modern Preserver