Prep time: 10 mins

Cooking time: 20 mins

Serves: 4

Ingredients:

• ½ Cup Walnuts 
• 200ml Maple Syrup  
• 375g Smooth Ricotta La Stella 
• 1 tsp Vanilla Extract  
• 1 Tbsp Icing Sugar  
• 2 Peaches  
• 20g Butter  
• 275g Belgian Waffles Wattle Valley 

Method

1. Preheat the oven to 180°C. 

2. Place the walnuts on a baking tray lined with baking paper. Drizzle with ¼ cup of maple syrup and toss well until well coated. 

3. Place into the oven and roast for 5-7mins until golden brown and caramelised. Remove from oven and set aside to cool.  

4. Place the ricotta cheese in a mixing bowl, add the vanilla extract and the icing sugar. Mix well with a whisk until well combined and set aside in the fridge. 

5. Slice off the 2 cheeks from each peach.  

6. Bring a large frying pan to medium high heat, drizzle with olive oil and place the peach cheeks in the pan. Cook for 2-3 mins and add the butter.  

7. Drizzle with 1 Tbsp of maple syrup and baste the peaches with the maple butter for a minute until soften and golden brown. Turn off the heat and let it cool for 2 mins in the pan.  

8. Place the waffles in the toaster and once ready serve warm with ricotta cheese, caramelised peaches, and candied walnuts.