The sweetness of the peaches, the creamy, smooth ricotta and the tangy pickled shallot come together for a beautiful, and different, dessert.
- 50 ml vinegar
- 1 tbsp white sugar
- 2 large golden French shallots, very thinly sliced
- 4 ripe yellow or white peaches
- extra-virgin olive oil, for brushing
- 1 tbsp brown sugar
- 50 ml verjuice
- squeeze of lemon juice
- Murray River pink salt
- 500 g fresh full-cream ricotta, drained, whey reserved
- 60 ml (¼ cup) thin cream, approximately
- 4 sprigs of lemon thyme, leaves picked
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the charcoal grill and get the coals roaring hot. Alternatively, you can use a chargrill pan.
- Place the vinegar, white sugar and 50 ml water in a small saucepan and bring to the boil. Add the shallot and stand for 10 minutes to soften and pickle.
- Meanwhile, slice the peaches in half and remove the seed. Brush the flesh side with a little with olive oil, then grill, cut-side down until nicely charred. Transfer to a bowl. Add the brown sugar, verjuice, lemon juice, a good pinch of salt and a drizzle of olive oil. Toss gently then, stand the peaches to macerate for at least 5 minutes.
- Place the ricotta into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until smooth. Gradually start adding enough whey and cream to achieve a smooth, shiny and silky texture. Ricotta varies in consistency and texture from brand to brand and depending on how fresh it is, so only as much whey and cream as you need to achieve a silky, smooth texture.
- To serve, drain the pickled shallot. Place a big dollop of the whipped ricotta in the base of each serving bowl. Add 2 peach halves, then dress with the juices and a little more olive oil. Top with a little pickled shallot and a few thyme leaves.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.