Source: dLife

Warm peaches topped with a raspberry ricotta cheese sauce.

Servings

0.25
0 1/4 cup  cold water 4.0
4 each  medium peaches 2.25
2 1/4 cup  fresh raspberries 0.5
0 1/2 cup  Cheese, ricotta, whole milk 2.0
2 tbsp  powdered whole milk 1.0
1 tbsp  Juice, grape, unsweetened, with o add vitamin C, btl/canned

1. In large sauce pan bring 6 cups water to boil. Add whole peaches for 30 seconds. Remove peaches and run under cold water.
2. Remove skins. Slice in half, discard pits, and divide between 4 dessert plates.
3. In food processor or blender, puree 2 cups of raspberries, ricotta, milk powder, water, and grape juice.
4. Drizzle raspberry cream over peaches. Garnish with remaining raspberries.