I love that the Australian-grown stone fruit is already arriving in shops, it really feels like summer is just around the corner. And after spying a heap of white peaches this week, I was inspired to make these rose-scented pot pies filled with peaches and strawberries, topped with vanilla-y ricotta.
The pies are sweet, fruity and and ever-so-lightly perfumed with rosewater. And lower in fat than your average pastry-topped pie too!
Of course you could mix up the fruit with whatever is in abundance so try apricots, nectarines, raspberries or blackberries. They would all work beautifully.
- 4 small peaches (I used white but yellow would be just as lovely), chopped into 1cm pieces
- 125g strawberries, chopped
- 1 vanilla bean, split and seeds scraped
- 2 teaspoons cornflour
- ⅓ cup caster sugar
- 1 tablespoon rosewater
- 400g ricotta cheese
- ¼ cup caster sugar, extra
- 1 egg yolk
- ¼ cup milk
- 2 teaspoons vanilla extract
- Preheat oven to 200°C (conventional).
- Combine peaches, strawberries, vanilla seeds and cornflour in a medium bowl. Add the sugar and rosewater, stir to combine.
- Spoon into 4 x ¾-cup capacity ovenproof dishes. Place on a baking tray.
- Combine the ricotta, extra sugar, egg yolk, milk and vanilla extract in a medium bowl. Spoon on top of the fruit.
- Bake for 30-40 minutes, until golden and bubbling.
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