Method

• 1.
  Preheat oven to 200°C. Grease 3 baking trays, line with baking paper and set aside.
• 2.
  For the cinnamon dulce de leche, place condensed milk in a baking dish, cover directly with baking paper, then cover dish tightly with foil. Place wrapped dish within a larger deep-sided baking dish and fill with boiling water to reach two-thirds up side of the wrapped dish.
• 3.
  Bake, without disturbing, for 2 hours and 20 minutes or until a deep golden colour. Transfer dulce de leche to a stand mixer fitted with the whisk attachment, add cinnamon and whisk until smooth. Set aside until needed (dulce de leche can be stored, in an airtight container, for up to 1 week).
• 4.
  Place peaches, cut-side up, on a prepared tray and sprinkle with sugar. Roast, turning halfway, for 40 minutes or until caramelised. Set aside to cool, reserving any cooking juices.
• 5.
  To make the doughnut crumb, place doughnuts in a food processor and whiz until they resemble fine breadcrumbs. Spread across 2 remaining baking trays. Add butter and a pinch of salt flakes, and toss to combine. Roast, tossing halfway, for 10 minutes or until golden.

• 6.
  To make the ricotta cream, place the ricotta and sour cream in a food processor and whiz until smooth.
• 7.
  To assemble, sprinkle one-quarter doughnut crumb across the base of a large glass bowl. Top with one-quarter ricotta cream, 2 peach halves and some of the reserved cooking juices. Sprinkle with more doughnut crumb and drizzle with cinnamon dulce de leche. Repeat layering process to fill bowl.