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 |
- 2 ripe peaches, halved with pits removed
- 1/2 cup fresh & delicious ricotta cheese
- 1/4 cup high quality balsamic (needs to be thick)
- 4 sprigs fresh mint
- 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.
- 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!
- *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 1/2 cup balsamic vinegar and 1/4 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?