Maple Cinnamon Poached Peaches With Whipped Ricotta
Posted on: August 28, 2024. Updated on: August 29, 2024.
by Carolina Gelen
Maple Cinnamon Poached Peaches With Whipped Ricotta
Ingredients
Homemade Ricotta
- 1 gallon (4L) whole milk, plus more for whipping the ricotta
- 5 tablespoons lemon juice
- 1/4 cup sugar
- 2 tablespoons maple syrup
- 1 lemon
- Salt
Maple Cinnamon Poached Peaches
- 6 peaches, halved and pitted
- 2 cups water
- 1/2 cup maple syrup
- 2 cinnamon sticks
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1 lemon
Cinnamon Coral Tuile
- 1/2 teaspoon cinnamon
- 1/3 cup water
- 1 tablespoon sugar
- 1 tablespoons all-purpose flour
- 2 tablespoons neutral oil, such as avocado or sunflower seed oil
Instructions
- Make the ricotta: To a large pot over medium heat, add the milk. While occasionally stirring, bring the milk to 185°F, or until it’s close to boiling.
- Remove the pot off the heat and mix in the lemon juice. Cover with a lid and allow the milk to sit at room temperature for 15 minutes.
- Place a cheese cloth on top of a sieve, over a bowl. Using a ladle or slotted spoon, scoop out the curds onto the cheese cloth. Chill the ricotta in the fridge for 10 minutes.
- Whip the ricotta: Add the ricotta to a food processor. Add the sugar, maple syrup, 1/3 cup whole milk, zest of 1 lemon, juice of 1 lemon, and a pinch of salt to the food processor. Pulse until the ricotta looks fluffy and smooth, about 2 minutes. Add more milk as needed to reach a light consistency.
- Poach the peaches: To a medium pot over medium heat, add the peaches. Add the water, maple syrup, cinnamon and vanilla. Reduce the heat to low so the liquid is simmering very gently, and cover with a lid. Poach for 4 minutes. Flip the peaches on the other side and continue poaching for 4 minutes.
- Scoop out the peaches, peel their skin off and set aside. Juice 1 lemon in the poaching liquid and simmer the poaching liquid over medium heat for 3 minutes, until slightly reduced. Strain and reserve the syrup.
- Make the cinnamon tuile: To a blender, add the cinnamon, water, sugar, flour and oil. Blend until smooth.
- Place a cooling rack with a parchment paper on it next to the stove.
- Heat a nonstick pan over medium heat. Pour a little bit of the batter (about 1/8 cup) in the pan. The batter will immediately start to bubble. Cook until the bubbling stops. Using a spatula or a pair of kitchen tweezers, lift up the tuile and place it on the parchment paper lined cooling rack. The tuile will harden in a minute or two. Repeat with the remaining batter.
- Assemble the dessert: Spread the ricotta at the bottom of a platter, add the peaches on top, drizzle with syrup and top with the cinnamon tuile. Scoop the dessert into serving bowls. The dessert can also be plated in individual cups.
