Grilled Peaches with Ricotta

There is something about a perfectly fresh peach that just brings a smile to my face: the bright happy color, the exploding juices, the balanced level of sweetness – summer sweetness.

A few months ago we bought some Olive Oils & Balsamic Vinegars from a local specialty store. We recently visited another specialty shop and resisted the urge to buy because we realized I had not even opened my other bottles! When I saw Alice’s recipe featuring these perfect fresh grilled peach, filled with delicious ricotta (which I just made for the first time), and topped with a sweet balsamic I knew I had stumbled across a simply delicious savory/sweet summer dessert!

Grilled Peaches with Ricotta and Balsamic Vinegar

Grilled Peaches with Ricotta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 ripe peaches, halved with pits removed
  • ½ cup fresh & delicious ricotta cheese
  • ¼ cup high quality balsamic (needs to be thick)
  • 4 sprigs fresh mint
Instructions
  1. Oil the grate (grill) and heat on medium-high. When the grill is nice and hot, grill each half peach for about 5 minutes per side.
  2. Place peaches on a plate with cut side facing up. Put a dollop (whatever fits & looks good hanging out on top) of fresh ricotta cheese (I made mine using fresh milk from Hillside Farms and Smitten Kitchen’s recipe) in the center of each peach half. Then drizzle with balsamic reduction. Garnish with a sprig of mint. Enjoy!
  3. *NOTE: I used a thick Balsamic (Orange Vanilla Infused) – if you have a thinner Balsamic, before cooking your peaches you want to make a Balsamic Brown Sugar Reduction Recipe by taking about ½ cup balsamic vinegar and ¼ cup of packed brown sugar and cook the vinegar/brown sugar mixture down on med-high heat until it is reduced by half, approximately 3 minutes. Remove from heat and allow to cool before serving.
from Savory Sweet Life

 

And I leave you with this, Today’s Question of the Day… What “specialty items” have you purchased for yourself but then taken way too long to use?

Comments

Grilled Peaches with Ricotta — 13 Comments

  1. My oh my, these sound AMAZING! I love the pictures, too. Flavors I would never have thought to put together, but totally sounds like they work.

    • Tinffany – not sure if these are flavors I would have “invented” together on my own either – but they totally work!!

    • there are lots of tropical treats I wish I could have fresh here too though – so I guess its a “grass is greener” thing!

    • thanks! these pictures were actually taken in near tornado conditions in near darkness (at 6pm) and we didn’t even think they would turn out good!

    • this was actually the first time I have grilled peaches – loved everything about this!

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  3. Oh my gosh, this looks fabulous! And your photos are perfect – I can’t believe you shot this at 6pm with near tornado conditions!! I’m always looking for great ways to pair fruit and ricotta – and the addition of the balsamic vinegar is genius 🙂

    • The magic of being engaged to a photographer and then me being the primary Lightroom master…. somehow we pulled this off, THANKS (although Alice gets credit for her genius of combining these flavors)

  4. I was just commenting to my husband last night that we need to grill some peaches this weekend. Perfect recipe to try, thanks!