Peach, Thyme and Ricotta Cheesecake Parfaits

Peaches and cream meets cheesecake, with a shortbread-almond crumble, creamy honey ricotta and wine-poached peaches with thyme

1 ½ cups off-dry white wine (Gewurtztraminer or Riesling would be ideal)
1/3 cup sugar
3 sprigs fresh thyme
2 ripe peaches, halved and pitted
1 ¼ cup fresh ricotta
2 Tbs honey
4 shortbread cookies
¼ cup sliced almonds, chopped finely
Pinch of salt
1 Tbs plus 1 tsp butter, melted

View the full recipe at Borrowed Salt →