Poached Peaches With Low-fat Ricotta And Rose Syrup (gluten-free)

By Valli Little

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All you have to do is throw all your ingredients of Poached Peaches With Low-fat Ricotta And Rose Syrup (gluten-free)

  1. 1 cup (220g) caster sugar
  2. 4 peaches, halved
  3. 2 teaspoons rosewater
  4. 250g low-fat ricotta
  5. 2 tablespoons icing sugar
  6. Edible dried rose petals* (optional)

The instruction how to make Poached Peaches With Low-fat Ricotta And Rose Syrup (gluten-free)

  1. Place sugar in a saucepan with 2 cups water, stir over low heat to dissolve, then for 5 minutes. Stone peaches if easy; otherwise remove after poaching.
  2. Add peaches to syrup and poach for 2-3 minutes each side (depending on ripeness) until soft. Remove, cool, then slip off skins. Add rosewater to syrup, cook 5 minutes until reduced and syrupy, then cool. Mix ricotta and icing sugar, place in a piping bag with a plain nozzle.
  3. Fill peach halves with ricotta, drizzle with syrup and scatter with petals.

Nutritions of Poached Peaches With Low-fat Ricotta And Rose Syrup (gluten-free)

fatContent: 380.727 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 75 grams carbohydrates
fibreContent: 75 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent: 31 milligrams cholesterol

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