This recipe comes from the Ball Canning Back to Basics Book on page 116. It yields about 4 (1-pint) jars or 2 (1-quart) jars ...

This three-grain peaches and cream breakfast bowl contains a blend of plant protein, fiber, fats, and omega-3s.

Strain the syrup into a bowl and let cool to room temperature, about 1 hour. Cut the baked ricotta into squares and serve with the poached peaches and syrup. Garnish with lemon verbena sprigs.