Dolci Delights

Fresh fruit, honey and ricotta star in thesehealthy Mediterranean treats.

HONEY-BAKED PEACHES & GRAPES WITH SWEET RICOTTA PREP + COOK TIME 40 MINUTES SERVES 4

There’s no more straightforward dessert than baked fruit, where the bright, sweet flavours are amplified to become a delicious warming dish. Accompanied here with a sweetened ricotta, the fruit could be served with gelato, crème fraîche or creamy yoghurt. Also, the fruit and syrup atop a plain cake would turn it into a show-stopping dessert.

4 large mixed peaches (880g), stones removed, quartered (see cook’s notes)

400g red grapes, halved, seeds removed

1 tablespoon honey

4 sprigs fresh thyme, plus extra, to serve 1½ cups (360g) firm ricotta

2 tablespoons caster sugar

½ teaspoon finely grated orange rind, plus extra, to serve

1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.

2 Place peaches and grapes on tray; drizzle with honey and top with thyme. Bake for 25 minutes or until tender and syrupy.

3 Meanwhile, process ricotta, sugar and rind until smooth.

4 Serve baked fruit and any cooking juices with sweet ricotta, topped with extra orange rind and extra thyme.

HONEY & VANILLA CUSTARD POTS WITH FILO CRUNCH

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION & COOLING) SERVES 4

Filo comes from the Greek word for leaf, referring to its thin, paper-like texture. This unleavened dough is mainly used for making crumbly, delicate pastries, but here we use the filo as a crunchy element to contrast with the smooth, silky honey custard.

¼ cup (90g) honey

2 cups (500ml) milk

1 vanilla bean, split lengthways