Grilled peaches, pancakes and ricotta

Instructions

1. Step 1

   Whisk together the ricotta, double cream and 1 tbsp of icing sugar until the mixture thickens. Whisk in the vanilla bean paste.

2. Step 2

   Check that your barbecue is still hot and add more charcoal if necessary. Toss the quartered peaches with the remaining 1 tbsp of icing sugar and put, cut-side down, on the barbecue grill. Cook for 2 mins on each cut side or until really browned. (If not you are not using a barbecue, cook the peaches on a griddle pan over a high heat.)

3. Step 3

   Briefly warm the crêpes on the barbecue, being careful not to burn them. Transfer to two plates, pile on the peaches and ricotta cream, then drizzle over 2 tbsp of maple syrup to serve.