Poached peaches with low-fat ricotta and rose syrup (gluten-free)

Place sugar in a saucepan with 2 cups water, stir over low heat to dissolve, then for 5 minutes. Stone peaches if easy; otherwise remove after poaching.

Add peaches to syrup and poach for 2-3 minutes each side (depending on ripeness) until soft. Remove, cool, then slip off skins. Add rosewater to syrup, cook 5 minutes until reduced and syrupy, then cool. Mix ricotta and icing sugar, place in a piping bag with a plain nozzle.

Fill peach halves with ricotta, drizzle with syrup and scatter with petals.