Grilled peaches, pancakes and ricotta
This utterly effortless dessert is the ideal way to end a summer BBQ. Ready in just 15 minutes, it's sweet and fruity and makes the most of those still-hot BBQ coals
- Serves: 2 persons
- 125g ricotta
- 75ml double cream
- 2tbsp icing sugar
- ½tsp vanilla bean paste
- 2peaches, quartered
- 2shop-bought crêpes
- 2tbsp maple syrup
Step 1Whisk together the ricotta, double cream and 1 tbsp of icing sugar until the mixture thickens. Whisk in the vanilla bean paste.
Step 2Check 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.)
Step 3Briefly 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.