maker: Debbie Spivey blogger
Recipe shared by Debbie Spivey, the author and photographer at The Mountain Kitchen. Debbie shares delicious homemade recipes made from clean food ingredients while her husband David serves up grilling recipes and tips from their home “on the side of the Blue Ridge Mountains, in Virginia”
Notes from Debbie…
Grilled Peaches With Cinnamon Ricotta Crème a deliciously healthy way to lighten up dessert and celebrate summer nights. For best results use Freestone Peaches that have a strong peach aroma and give a little when squeezed by hand.
Grilled peaches can be served with cinnamon ricotta crème or they can be served plain with vanilla ice cream, and paired with a cold glass of dessert wine or port. Try them at your next barbecue!
gas or charcoal grill
6 peaches preferably freestone
extra-virgin olive oil for brushing peaches
1 cup cinnamon ricotta crème recipe to follow
¼ cup chopped pecans
honey to taste
Cinnamon Ricotta Crème
Prepare the Cinnamon Ricotta Crème:
If using fresh homemade ricotta, mix the cinnamon ricotta crème before refrigerating. If using store-bought ricotta, take out of the refrigerator about 30-minutes prior to allow it soften up a little.
Add all of the cinnamon ricotta crème ingredients to a small mixing bowl. Whisk together. The crème may be a little too thin for serving right away, so refrigerate it while grilling the peaches to allow the crème to firm up.
Grill the Peaches
Grill the peaches with the oiled cut-side down over medium-high heat until grill marks form and the peaches begin to brown; about 3 to 5 minutes.
Flip the peaches and grill for an additional 3 to 5 minutes more, or until the peaches are soft, but should not fall apart or become mushy.
Remove the peaches from the grill.
Serve the Peaches
Serve the grilled peaches with a dollop or two of the cinnamon ricotta crème, sprinkle with chopped pecans and drizzle with honey.