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1
Preheat oven to 375.
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2
Using a hand mixer, mix together cream cheese, ricotta cheese and powdered sugar until smooth.
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3
Add in vanilla, lemon juice and lemon zest, mix until combined.
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4
Refrigerate until ready to use.
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5
Wash peaches, cut in half and remove stones.
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6
Place foil pieces onto baking sheet.
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7
Set two peach halves, skin side down on each piece of foil.
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8
In a small bowl, combine 1 tablespoon of melted butter and 1 tablespoon of honey.
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9
Brush or spoon honey butter mixture over each peach half.
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10
Fold the foil up and over the peach halves, making pouches.
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11
Place baking sheet in the oven and bake for 15 to 20 minutes or until soft.
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12
Preheat non-stick waffle iron.
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13
Pour remaining 3 tablespoons of butter on a small plate.
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14
In a small bowl, mix together granulated sugar and cinnamon.
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15
Open both cans of refrigerator biscuits.
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16
Separate each biscuit.
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17
Using the palms of your hands, pat each biscuit lightly, forming a small disk.
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18
Dip each disk in melted butter, then in cinnamon sugar and place on a plate until all disks have been coated.
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19
Place coated disks on heated waffle iron (there should be enough room to cook 4 disks).
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20
Cook until done, about 3 minutes per batch.
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21
Place cooked waffles on a plate, covering with foil to keep warm until ready to serve.
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22
Remove baked peaches from the oven.
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23
Open foil packets to cool slightly.
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24
Remove cream cheese mixture from the refrigerator.
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25
To serve, place 5 waffles on each plate.
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26
Spoon a heaping tablespoon of cream cheese mixture into the center of each peach half.
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27
Carefully flip peach half on top of each waffle serving.
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28
Drizzle the top of peaches and waffles with the remaining honey butter from the packet and serve warm.
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29
Enjoy!
