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Preparation Time

10 Minutes

Cooking Time

10 Minutes

Method

Ingredients

  • 3 yellow peaches, halved, stoned
  • 3 white peaches, halved, stoned
  • 2 tbsp maple syrup
  • 1 tbsp rosemary sprigs
  • 6 sprigs thyme
  • Extra virgin olive oil, to drizzle
  • 200 g reduced-fat smooth ricotta

Method

  • Lightly brush a barbecue grill or chargrill with a little oil. Heat on medium-high. Lightly brush the peach halves, cut-side up, with the maple syrup. Cook on grill for 2 minutes or until lightly charred.
  • Transfer the peaches to the lined tray. Sprinkle with rosemary and thyme sprigs and season with pepper.
  • Drizzle with a little oil. Bake for 5-7 minutes or until just tender and heated through.
  • Top the peaches with ricotta and season with pepper. Serve immediately.