Rosy summer fruit pot pies
Serves: 4
  • 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
  1. Preheat oven to 200°C (conventional).
  2. Combine peaches, strawberries, vanilla seeds and cornflour in a medium bowl. Add the sugar and rosewater, stir to combine.
  3. Spoon into 4 x ¾-cup capacity ovenproof dishes. Place on a baking tray.
  4. Combine the ricotta, extra sugar, egg yolk, milk and vanilla extract in a medium bowl. Spoon on top of the fruit.
  5. Bake for 30-40 minutes, until golden and bubbling.
- Reserve the scraped vanilla bean and use to flavour coffee beans, caster sugar or pop in a bottle of coffee liqueur or vodka.
Recipe by emerald + ella blog at