Although Fall is officially here, I’m still seeing lots of large displays of peaches at local grocery stores. As you probably know by now I’m a HUGE sucker for fresh peaches. Best. Fruit. Ever! I thought I’d try something new with fresh peaches that I’ve never done before so I decided to jump on the ‘grilled peaches’ bandwagon. I had resisted, but finally curiosity gave way and I came up with this simple little recipe for Grilled Ricotta Peaches.
Grilled Ricotta Peaches are so simple and delicious!
I’m not sure why I resisted grilling my peaches. I’ve had grilled pineapple plenty of times and I love it. But for some reason I just couldn’t imagine grilled peaches tasting all that good. Well, I should have known better. Seeing all the recipes floating around pinterest should have clued me in. Plus, I like trying new foods! I had to overcome some kind of traditionalist mentality issue I guess. I’m sure glad I did!
Grilling peaches is actually very simple. They just need a little oil rubbed or sprayed on the flesh so they don’t stick to the grate. Set them over medium heat and then science starts making yummy things happen!
The bright beautiful color on the peels almost looks like big drops of fire right on the grill!
After a few minutes, this is what you get when you’re done. Warm, juicy, slightly smokey peaches ready to eat. Even better, up the ‘wow’ factor by a gazillion and dress them up a bit! I mixed a couple spoonfuls of marshmallow cream into some ricotta cheese for a nice mellow creamy topping to balance the rich sweetness of the grilled peaches.
I garnished my Grilled Ricotta Peaches with blueberries and mint leaves, but this is totally optional. Then I topped it all off with a light drizzle of DeLallo Modenacrem sweet vinegar reduction glaze I picked up at Smiths during Taste of Italy week. It was perfect!
In case you can’t get the balsamic syrup (which is quite amazing), for an easy substitute try two tablespoons of honey mixed with a teaspoon of balsamic vinegar. How does it all taste, you ask? Like a gourmet serving of warm peaches and cream. The grilled peaches literally melt in your mouth and the sweet ricotta is a perfectly light accompaniment to the rich bold taste of the peaches.
My recipe for Grilled Ricotta Peaches is light, quick and easy; especially if you’re grill is already warm from cooking your entree. It’s a perfect recipe for rounding out the warm weather grilling season. Remember, I love hearing from my readers, so tell me what you think!Print
A deliciously simple and beautiful way to enjoy nature’s best summer fruit.
- 4 ripe peaches, sliced in half and pits removed.
- Cooking oil spray
- 1 cup ricotta cheese
- 1/3 cup marshmallow cream
- 1 teaspoon Balsamic vinegar
- 2 tablespoons honey
- Set a grill to medium heat. Spray the flesh side of the cut peaches with cooking spray. Place them face down on the grill for about 5 to 7 minutes until grill marks are visible on the peaches. Remove from heat.
- In a medium mixing bowl, stir the ricotta, cream cheese and vanilla until smooth.
- In a separate small bowl, mix the honey and balsamic vinegar until thoroughly combined.
- Place a large dollop of ricotta mixture over each peach and drizzle with Balsamic Honey. Serve warm.
- Category: dessert
- Cuisine: American
- Serving Size: 1 peach
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