Sweet baked ricotta with glazed peaches

3 cups (800 g/1-3/4 lb.) ricotta cheese
2 eggs
1 vanilla bean
1-1/4 cups (225 g/7 oz) icing (confectioners) sugar
8 ripe freestone peaches
Icing (confectioners) sugar extra

1. To bake the ricotta, preheat the oven to 150 degrees C (300 degrees F). In a large bowl, whisk together the ricotta and the eggs. Split the vanilla bean and scrape in the seeds. Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum kitchen foil. Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
2. When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required. It will have more flavour if you allow it to warm to room temperature before serving it.
3. To glaze the peaches, preheat the griller (broiler) to hot. Halve the peaches and remove the skins if desired. Sprinkle with the extra icing sugar and place under the griller until the sugar is caramelised, about 2-5 minutes.
4. To serve, arrange ricotta slices and two peach halves on each plate.