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Peach and Ricotta Fruit Bread

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“A delicious breakfast from Australian BH&G Divabetic Living.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the peach slices and reserve 1/4 cup (60ml) of the juice.
  2. Put the cornflour in a small bowl and stir in enough of the reserved peach juice to make a smooth paste and then stir in the remaining peach juice and pour into a small saucepan and add the vanilla bean paste (or essence) and half the cinnamon and cook, stirring over a medium heat until the mixture comes to a simmer and thickens.
  3. Continue cooking and stirring for 1 minutes and then add the peach slices and cook stirring occasionally for 1 to 2 minutes or until warmed through.
  4. Spread the toast with the ricotta and top each with peach slices and divide between 2 serving plates and drizzle the peach syrup over and sprinkle with the remaining cinnamon to serve.

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