Poached Peach Fool

Cook Time 30 minutes 

Servings 4


4 peaches

1 tbsp verjuice 

2 cups caster sugar 

2 vanilla beans, split and vanilla beans scraped 

1 cup ricotta 

½ cup cream 

4 biscotti, crumbled

Quick Coulis

1 punnet of raspberries

3 tbsp icing sugar  


For the quick coulis, blend or crush in a mortar and pestle the raspberries with the sugar until smooth. Force through a fine sieve until smooth (optional). 

To make the sugar syrup, in a medium pot add water halfway up, verjuice, sugar, scraped vanilla seeds and their pods and bring to a boil. Turn down to a simmer and add the peaches, then cover with a cartouche (a piece of baking paper cut to the size of the pot and pierced in the centre). Poach on a gentle heat for 3-4 minutes then, with a slotted spoon remove. Allow to cool then carefully remove the skins and cut them into wedges. 

Whisk the ricotta with a sprinkle of sugar. Add the cream and whisk again until smooth and fluffy.

Serve dollops of ricotta cream into individual glasses, and top with peaches, coulis and crumbled biscotti.


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