I must tell you about this dessert before the peach season is over! I first made it last summer and we totally loved it.

I usually use peaches or nectarines here, but it would surely go well with other fruit as well (think plums, apples, pears). Ricotta cheese is an all time favorite of mine and paired with fruit it absolutely rocks!

I won’t tease you anymore, here’s the recipe. 

Ingredients for 2:
2 big, beautiful peaches / nectarines
250g fresh ricotta
2 eggs
3-4 Tbsp cane sugar (or to your liking)
butter for the pan

1. Wash the peaches / nectarines and run the knife all the way around them. Twist each half in the opposite directions, that’s how you free one of the halves from the pit. Remove the pits and slice the fruit into 4 parts (you get 8 from both peaches).
2. Butter a (round or square) baking pan and arrange the peach slices in the bottom. Sprinkle with some sugar.
3. Mix the drained ricotta with the two eggs and cover the fruit with this mixture. Sprinkle some more sugar on top and bake in a preheated oven (175ºC) for 30 minutes approximately.
4. Serve warm or lukewarm.