1. Boil the cannelloni shells for 12 minutes.
2. Take out and when cooled, slit up the middle, open out and stuff with about 1 tablespoon ricotta cheese.
3. After rolling up, on a plate arrange them.
4. In a blender blend 2 peaches (with some juice) and about 1 tablespoon Cointreau until smooth, pouring this sauce over the stuffed cannelloni.
5. Serve cold.