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1
make the baked ricotta Preheat the oven to 350.
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2
Lightly coat a 2 1/2-quart glass or ceramic baking dish with baking spray and set the dish in a roasting pan.
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3
make the baked ricotta In a colander set over a large bowl, drain the ricotta, gently pressing out any excess liquid; discard the liquid.
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4
Transfer the ricotta to a large bowl and stir in the vanilla seeds and lemon zest.
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5
make the baked ricotta In another large bowl, whisk the eggs and sugar until smooth.
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6
Whisk the egg mixture into the ricotta until smooth, then fold in the flour and salt.
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7
Pour the mixture into the baking dish.
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8
Add enough hot water to the roasting pan to reach halfway up the side of the baking dish.
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9
Bake the ricotta for about 40 minutes, until lightly golden on top and just set in the center.
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10
Transfer the dish to a rack and let cool to room temperature, 3 hours.
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11
meanwhile, prepare the peaches In a large saucepan, combine the sugar, honey and water and bring to a simmer.
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12
If using dried lemon verbena, wrap in a large square of cheesecloth and tie with kitchen string.
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13
Add the lemon verbena and peaches to the saucepan.
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14
Bring just to a boil, then simmer gently over moderately low heat, turning the peaches occasionally, until just tender, 7 to 8 minutes.
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15
Using a slotted spoon, transfer the peaches to a baking sheet.
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16
Let cool slightly, then slip off the skins.
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17
meanwhile, prepare the peaches Discard the lemon verbena and simmer the poaching liquid over moderate heat until reduced to a light syrup, about 10 minutes.
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18
Strain the syrup into a bowl and let cool to room temperature, about 1 hour.
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19
meanwhile, prepare the peaches Cut the baked ricotta into squares and serve with the poached peaches and syrup.
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20
Garnish with lemon verbena sprigs.
