I love this dessert. It’s a bit Middle Eastern, a bit summer-y, and completely delicious. The bonus is it’s also quite healthy.


  • 20 g (3/4 oz) unsalted butter

  • 3 ripe white peaches, quartered

  • 240 g (81/2 oz) firm ricotta

  • 1 teaspoon rosewater

  • 11/2 teaspoons lemon juice

  • 3 tablespoons honey

  • 2 tablespoons slivered almonds, toasted

  • 1/4 cup fresh, unsprayed rose petals (see note)


  • 1.

    Heat a heavy-based griddle pan over medium–high heat. Place the butter on the pan and spread evenly on the surface. Place the peach quarters on to the griddle so you get nice char marks. Caramelise the peaches on each flesh side for 1–2 minutes.

  • 2.

    In a bowl, combine the ricotta, rosewater and lemon juice.

  • 3.

    To serve, spoon a dollop of the ricotta onto a plate, delicately place the white peach quarters around the ricotta, drizzle with a tablespoon of honey and garnish with almonds and rose petals.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 261kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 8g
  • Carbohydrate 27g
  • Sugar 23g
  • Sodium 52mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you can’t find fresh unsprayed rose petals you can use dried baby rose petals, available at some Asian grocers and certain delicatessens.

This recipe is from Dish it Up by Hayden Quinn (Murdoch Books) available now in bookstores and online.

Hayden has been helping Vicinity Centre's celebrate the 'Christmas of Oz', for his hosting tips, and more recipe inspiration head to The Christmas Hub on Vicinity Centres' website

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