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.

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.