2 cups whole milk or light cream
2 eggs
2/3 cup sugar
2 Tbsp cornstarch
1 Tbsp chopped fresh rose geranium
½ tsp freshly ground cardamom seed
1 tsp vanilla
½ cup whole milk ricotta cheese or cream cheese, softened
4-6 ripe peaches
diluted lemon juice
1/3 cup sliced almonds, toasted
½ cup plant cookie or cake crumbs


Place milk and next 3 ingredients in a blender in order listed above.

Increasing speed while running, mix 1 to 2 seconds or until thoroughly blended. Do not overmix.

Pour into a small stainless steel or glass saucepan.

Cook over medium heat, stirring constantly with a straightbottomed spatula, until sauce thickens and is smooth.

While sauce is still hot, add cheese.

Mix with a wire whip until smooth.

Refrigerate until needed. Warm sauce to room temperature before proceeding.

Prepare peaches within 1 hour of baking.

Peel peaches, if desired, and cut into 12 to 16 slices each.

Dip in diluted lemon juice to prevent discoloration.

Drain any juice from slices.

Place in a greased 13x9x2-inch baking dish.

Sprinkle with almonds. Spoon sauce evenly over top.

Sprinkle with crumbs.

Bake at 400F for 15- 20 minutes or until bubbly and lightly browned.

Serve hot or warm.
(Today’s Herbal Kitchen)