Candied Peaches with Vanilla Bean Ricotta and Maple Granola - Dallas News | myFOXdfw.com

Candied Peaches with Vanilla Bean Ricotta and Maple Granola

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Chef Hollie Dorethy, a previous Masterchef contestant, shares this recipe for a breakfast on the go.

Ricotta Cream:
1c. Whole Milk
1Vanilla Bean, split and beans scrapped
¼ c. Greek yogurt
¼ c. Powdered sugar
1tsp vanilla

Hand blend all ingredients just until combined.  Refrigerate until ready to use


Candied Peaches:
Halve peaches and remove seed
Heat Skillet with ¼ c Butter and ¼ c Brown sugar until boiling
Place peaches, flesh side down and cook on high 3-4 minutes or until crust forms
Top warm peaches with Ricotta Cream and sprinkle with Maple Granola


Maple Granola:
Non stick spray
3/4c. Brown Sugar
1/2c. Maple Syrup
1/4c Egg Whites
1TBL Vanilla
1 ½ tsp Cinnamon
3c. Oatmeal
1c. Walnuts, roughly chopped
1c. Dried cranberries
1c. Coconut

Preheat Oven to 325.  Line sheet pan with foil and coat with non-stick spray.  Stir 1/2c. sugar and maple syrup in pan and heat until sugar is dissolved.  Pour into bowl and cool slightly.  Add egg whites, vanilla, cinnamon, and additional sugar.  Combine all other ingredients of choice and mix to coat well.  Spread in the prepared sheet pan.  Bake 30 minutes.  Stir and bake additional 10 minutes.  Cool completely.  Keep in airtight container up to 2 weeks

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