Description
Grilled peaches topped with a creamy ricotta mixture and drizzled with honey offer a delightful blend of sweet and savory flavors. This simple yet elegant dish is perfect for summer gatherings or as a refreshing dessert, making it a must-try for any occasion.
Ingredients
Scale
- 4 ripe peaches, halved and pitted
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup ricotta cheese
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Fresh mint leaves, for garnish
- Optional: Balsamic glaze for drizzling
Instructions
- Start by selecting ripe peaches. Look for peaches that yield slightly to pressure and have a fragrant aroma. This ensures they will be sweet and juicy when grilled.
- Wash the peaches under cool running water to remove any dirt or residue. Pat them dry with a clean kitchen towel.
- Using a sharp knife, carefully cut each peach in half around the pit. Twist the halves gently to separate them. Remove the pit from each half and discard it.
- In a small bowl, combine the olive oil, sea salt, and black pepper. Mix well to create a marinade for the peaches.
- Brush the cut sides of the peach halves with the olive oil mixture. Ensure that the oil is evenly distributed to enhance the flavor during grilling.
- In a medium-sized mixing bowl, add the ricotta cheese. Use a spatula or a whisk to break it up slightly, making it easier to mix.
- Add the honey and vanilla extract to the ricotta. Honey will add sweetness, while vanilla will enhance the overall flavor profile.
- Mix the ingredients together until they are well combined and smooth. Taste the mixture and adjust the sweetness by adding more honey if desired.
- Set the ricotta mixture aside. You can refrigerate it for a short time if you prefer it chilled, but its not necessary.
- Preheat your grill to medium heat. If using a charcoal grill, allow the coals to burn down until they are covered with white ash. For a gas grill, preheat for about 10-15 minutes.
- Once the grill is hot, place the peach halves cut-side down on the grill grates. This will create beautiful grill marks and caramelize the sugars in the peaches.
- Grill the peaches for about 4-5 minutes without moving them. Check for grill marks and a slight char. The peaches should be tender but not mushy.
- Using tongs, carefully flip the peaches over to the skin side. Grill for an additional 2-3 minutes. This will warm the peaches through without overcooking them.
- Once done, remove the peaches from the grill and place them on a serving platter. Allow them to cool slightly while you prepare for assembly.
- Take the ricotta mixture and spoon a generous dollop onto the cut side of each grilled peach half. Use the back of the spoon to spread it evenly.
- Drizzle a little extra honey over the ricotta for added sweetness and shine. This will also enhance the presentation of the dish.
- If desired, drizzle balsamic glaze over the assembled peaches for a tangy contrast to the sweetness of the fruit and ricotta.
- Garnish with fresh mint leaves. This not only adds a pop of color but also a refreshing herbal note that complements the dish beautifully.
Notes
- Serve the grilled peaches warm or at room temperature. They make a delightful dessert or a unique appetizer.
- Pair the dish with a glass of dessert wine or a refreshing iced tea for a complete experience.
- Consider serving alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
- For a savory twist, serve the grilled peaches as part of a cheese platter, pairing them with a selection of cheeses, nuts, and crackers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes