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the Ingredients
Instructions
- Place the dried rose, sugar and water in a saucepan and bring the boil, reduce by half, and remove from the heat.
- Cut the peaches into wedges, remove the stones and cook dry on the grates until charred.
- Add the peaches to the syrup to steep. Then roughly chop the mint.
- Gently mix the ricotta with the olive oil and lemon zest.
- Place the peaches flat onto a plate and spoon over the ricotta.
- Sprinkle over the mint and fresh rose petals.
- Mix a little of the syrup with the olive oil and drizzle around. Add a sprinkle of Maldon salt to finish.
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