Name: Grilled peaches, pancakes and ricotta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 125g ricotta; 75ml double cream; 2 tbsp icing sugar; ½ tsp vanilla bean paste; 2 peaches, quartered; 2 shop-bought crêpes; 2 tbsp maple syrup

a white plate on a tone surface filled with folded crepes, grilled chunks of peach and thick cream, with a silver fork and green napkin

125g ricotta
75ml double cream
2 tbsp icing sugar
½ tsp vanilla bean paste
2 peaches
quartered
2 shop-bought crêpes
2 tbsp maple syrup

Method

step 1
Whisk together the ricotta, double cream and 1 tbsp of icing sugar until the mixture thickens. Whisk in the vanilla bean paste.
step 2
Check that your barbecue is still hot and add more charcoal if necessary. Toss the quartered peaches with the remaining 1 tbsp of icing sugar and put, cut-side down, on the barbecue grill. Cook for 2 mins on each cut side or until really browned. (If not you are not using a barbecue, cook the peaches on a griddle pan over a high heat.)
step 3
Briefly warm the crêpes on the barbecue, being careful not to burn them. Transfer to two plates, pile on the peaches and ricotta cream, then drizzle over 2 tbsp of maple syrup to serve.