Peaches, Ricotta & Spiced Saint Valentine Crumb
Kylee Newton - The Modern Preserver
Makes 2 (double/triple the recipe to make more)
10 minutes
15 minutes
Dessert
This delicious summer dessert is a great way to use fresh peaches. Spiced up with our Lavender & Rosemary Hot Honey, it’s the perfect, unique, and easy dessert to serve your loved ones.
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
Directions
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.