This is an adapted version of my pesche alla Piedmontese recipe, you’ll need ripe peaches, plums or nectarines as you won’t be cooking them. Edible tulip petals are available from Greens of Devon.
Ingredients: for around 20 canapes
2 peaches or nectarines, or 4-6 plums, halved and pitted, skins left on
4-6 amaretti biscuits
2 tablespoons ground almonds
40g light brown muscovado sugar
2 teaspoons good quality cocoa powder
25g unsalted butter
250g rub ricotta cheese
2 tbsp icing sugar, sieved
Edible tulip petals
How to make Plum and Almond Canapés…….WASH YOUR HANDS
- Preheat the oven to 200oc/gas 6/AGA roasting oven.
- Slice the fruit into thick wedges to fit onto the tulip, if they are small then dice the peaches and nectarines, plums will be fine sliced as they’re not so big.
- Crumble up the biscuits and add to the bowl of the food processor along with the ground almonds, sugar, cocoa powder and the butter, whizz it to a paste.
- Roll the mixture into small balls around the size of a large marble, flatten them slightly so they don’t roll everywhere and transfer to a greased baking tray
- Bake for 5-10 minutes until slightly coloured (AGA baking tray on third set of runners), remove and leave to cool.
- Whip the ricotta with the icing sugar.
- To assemble place a teaspoonful of sweetened ricotta onto a tulip petal, add a ball of the almond biscuit and top with a slice of peach, nectarine or plum. Serve.