Peach Bruschetta with Rodelle Vanilla Beans

Preparation Time: 1 hour / Assembly Time: 10-15 min / Servings: 4-6

Ingredients:

For the ricotta:
1 1/2 cups firm ricotta
3 tbsp crème fraiche or sour cream
1 tsp Rodelle Vanilla Extract
1 Rodelle Vanilla Bean, inner seeds only (reserve bean to poach the peaches)
3 tbsp sugar

For the peaches:
3 cups water
2 cups sugar
1 Rodelle vanilla bean, split lengthwise
2 pieces lemon rind (1cm x 2cm), pith removed
3 tbsp lemon juice, strained
8 small to medium ripe but firm peaches

To assemble:
4 large slices sourdough bread, well toasted
1 cup fresh raspberries
reserved peach syrup
1/4 cup small mint leaves
icing sugar to dust

• For the ricotta: Combine all the ingredients in a food processor or cake mixer. Process or whisk until smooth and shiny, about 5-8 minutes.
• The ricotta can be refrigerated at this stage and kept for 1 or 2 days, but do allow it to come to room temperature and give it a good whisk before serving.

• For the peaches: Combine all ingredients except the peaches in a heavy-based saucepan. Score the top of the peaches as you would for blanching a tomato.
• In a small saucepan, bring the syrup to the boil and add the peaches. Simmer gently until the skin starts to come away from the fruit (about 45-60 seconds, depending on the ripeness).
• Remove the peaches from the syrup with a slotted spoon and plunge into iced water to cool.
• Reduce the syrup by a third over a rapid heat or until thick and glossy.
• Strain and reserve the syrup.
• Once the peaches are cool, gently peel off the skin. If not using right away, refrigerate the peaches at this stage.
• Cut the cheeks off the peaches and place them in a single layer on a flat heatproof tray.
• Spoon a little of the peach syrup over the peaches and grill for 5-8 minutes under a hot salamander (or grill) until slightly caramelized.

To assemble:

• Spread thick layer of ricotta on each piece of sourdough.
• Place 4 cheeks of peach on each.