1. Put strawberry purée and peach purée in separate saucepans.
2. Dissolve corn starch in apple juice and pour half of mixture into strawberries and the other half into peaches. Divide sugar between both saucepans and warm gently, stirring each until thickened. Remove from heat.
3. Add ricotta cheese to warm peaches. Stir until well blended and set aside until room temperature. Add the goat cheese to the strawberries. Stir until well blended and set aside until room temperature.
4. Whip the cream with sugar until soft peaks form. Add half of the whipped cream to cooled strawberry mixture and the other half to the peach mixture and carefully fold into each.
5. Spoon the strawberry mixture into 8 individual glass dessert cups filling half way, fill with peach mixture. Chill until ready to serve.