Peach And Ricotta Fruit Bread

• 200 g peach slices in juice (natural)
• 1/2 teaspoon cornflour
• 1/2 teaspoon vanilla bean paste (or vanilla essence)
• 1/4 teaspoon ground cinnamon
• 4 slices fruit bread (toasted)
• 120 g low-fat ricotta (fresh)

1. Drain the peach slices and reserve 1/4 cup (60ml) of the juice.
2. Put the cornflour in a small bowl and stir in enough of the reserved peach juice to make a smooth paste and then stir in the remaining peach juice and pour into a small saucepan and add the vanilla bean paste (or essence) and half the cinnamon and cook, stirring over a medium heat until the mixture comes to a simmer and thickens.
3. Continue cooking and stirring for 1 minutes and then add the peach slices and cook stirring occasionally for 1 to 2 minutes or until warmed through.
4. Spread the toast with the ricotta and top each with peach slices and divide between 2 serving plates and drizzle the peach syrup over and sprinkle with the remaining cinnamon to serve.

cornflour, vanilla bean paste, ground cinnamon, bread, lowfat ricotta

Taken from www.food.com/recipe/peach-and-ricotta-fruit-bread-444460 (may not work)