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Roasted Peaches With Ricotta And Pistachios

By Sophie Dahl

As part of a Sunday brunch or simply as a light pudding, this is quick as thieves and really, really good

  • Serves: 4
  • Preparation time: 10
  • Cooking time: 15


  • 4 ripe peaches, halved and pitted
  • 20g unsalted butter
  • 1 tbsp clear honey
  • 150g soft ricotta cheese
  • 40g pistachios


  1. Preheat the oven to 220°C, gas mark 7. Sit the peaches, cut-side up, in a roasting tin. Put a dab of butter on each peach half and roast for 15 minutes.
  2. Meanwhile, mix the honey with the ricotta; toast the nuts for a few minutes in a pan.
  3. Serve the peaches with a dollop of honey ricotta, sprinkle with the warm nuts and, if you like, add an extra drizzle of honey.