Try these peach, pistachio and ricotta friands, then check out our cherry clafoutis, tarte tatin and more French desserts.


  • 100g butter, plus extra for the tin
  • 80g ricotta
  • ¼ tsp vanilla paste
  • ½ lemon, finely zested
  • 125g icing sugar, plus 1 tbsp and extra for dusting
  • 50g pistachios
  • 35g plain flour
  • 50g ground almonds
  • 3 large egg whites
  • 1 slightly firm peach, sliced into 6 good ½ cm thick rounds


  • STEP 1

    Heat oven 200C/fan 180C/gas 6. Lightly butter a 6-hole friand tin or regular-sized muffin tin. Mix the ricotta with the vanilla, lemon zest and 1 tbsp icing sugar until smooth. Roughly chop 20g of pistachios.

  • STEP 2

    Put the remaining 30g pistachios in a mini food processor with the flour and pulse until very finely ground, like your almonds. Mix with the almonds and icing sugar in a big mixing bowl.

  • STEP 3

    Whisk the egg whites in a separate bowl until you get a light foam. Tip this into the dry ingredients with the melted butter and gently stir together. Divide the batter between the friand holes, then, working quickly, top each with a spoonful of the ricotta mixture. Add a slice of peach to the top of each, a sprinkling of chopped pistachios, and a dusting of icing sugar. Bake for 20-23 minutes until they have risen and are golden – if you check with a skewer you’ll probably hit the molten ricotta, so check round the edges instead.

  • STEP 4

    Cool for 10 minutes in the tins, then lift out onto a cooling rack.



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