a special treat - tastes similar to a creme brulee

[kit]

this is a cohen's style creme brule - although it does not have the same caramelized top, the creamy texture of this treat is really quite special

Ingredients:

cooked peaches / apricot / nectarine (stone fruit)

ricotta

what to do:

I always have a stock of cooked peaches / apricots and nectarines stored away in the freezer. I am a busy person, and it is so nice to always have them handy.

TO COOK PEACHES:

Place halves and pitted fruits into a baking dish (cut side up) - put a couple of mm's of water in the bottom. Place in the oven (about 200 c) for enough time for them to be soft (fork can easily piece). For the last 10 mins, I like to place them under the griller for a couple of minutes- until the tops have burnt a bit. When they are cooled, you peel the burnt bits off, and the flesh immediately under the burnt bits is generally quite sweet and caramelized. I like to put them in the freezer, because the act of re heating them with the frozen water tends to make them slightly sweeter!!!

RICOTTA creme brulee:

you will need half a peach (heated) for this.

Cut the half into thirds - cutting two thirds into small pieces

in a ramekin, mix ricotta allowance and peaches. Spoon over any peach juices (created during defrosting and heating process) the top of the mixture. Put into the oven for app. 10 mins (200 degrees c). Take the ricotta mixture out of the oven - then place the final third of the peach onto the top - place under the griller for a couple of minutes

ENJOY