A simple marriage of summer flavours with the cooling ricotta and tangy citrus makes this simple dessert one of my summer favourites.

Serves 4

Ingredients

4 peaches (ripe but firm), cut in half and stone removed

250g fresh raspberries

250g ricotta

1 lemon, zest

1 orange. Zest

4 Tbsp raw cane or coconut sugar

Method

Heat up the barbecue or griddle pan to hot.

Finely grate the zest from the lemon and orange and mix with the sugar and allow to sit for 10 minutes to infuse.

When the barbecue is hot place the cut side of the peaches directly onto the griddle bars and allow to char (blacken) slightly and soften, about 5 minutes.

Remove the peaches and place onto a dish, sprinkle about 1 tablespoon of the infused sugar over the peaches, cover with plastic wrap and let so the juices seep out of the peaches, (10-20minutes).

To assemble: place the peaches onto a large platter, scatter over the raspberries and a little of the sugar. Spoon over the ricotta using a dessert spoon so that you get good dollops placed over the fruit.

Spoon over any juices from the peaches and finish by scattering over the infused sugar.

Best eaten at room temperature.