Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.
Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.
Those beautiful fresh summer peaches get soft very quickly, so you’ve gotta use ’em ASAP. And what better way to cook a summer fruit than on summer’s ultimate cooking method… the grill!
Yep. That’s right. Plop them right on that grill! When they’re very soft & ultra-ripe all you need to do is grill them until they get grill marks. What I did was I brushed them with honey first, so the honey kind of caramelized on them when they cooked.
You don’t need to use an outdoor barbecue grill. A grill pan works too! (Psst- that’s what I used)
If you have neither a grill pan nor a barbecue grill, you can also roast them. Pop them in a 350° F oven, cut side down, until caramelized & darkened a bit.
I filled them with a sweet ricotta cream & drizzled more honey over them before sprinkling them with a cinnamon/nutmeg mixture.
They’re pretty much perfect.
GRILLED PEACHES WITH SWEET RICOTTA & HONEY
- 3 whole peaches, cleaned & dried
- 3/4 cup ricotta cheese, strained
- 3 tablespoons confectioner’s sugar
- 2 tablespoons milk (I used coconut)
- 3 tablespoons honey, plus more for drizzling
- 1/4 teaspoon each of ground cinnamon, ground nutmeg & granulated sugar, mixed together
- Fire up your grill, or get out your grill pan & heat it up over medium-low heat. If you’re using a grill that other food was just cooked on, clean it first- carefully!
- In a medium bowl, whisk together the ricotta, confectioner’s sugar & milk. Add ingredients as needed to make it desired thickness (i.e. add a little more milk if it’s too thick, add a little more cheese or sugar if it’s too thin, etc).
- Slice your peaches in half, then pit them. Brush the flat sides with honey and place that side down on a hot grill. Wait for it to start smoking and hissing, and begin to check for grill marks about 1 minute after that. Flip them over and let them cook another minute.
- Using tongs, place the peaches round side down on plates. Scoop some of the ricotta mixture into the middle of each, then drizzle with honey. Sprinkle with the cinnamon mixture and serve!
Alternately, you can use maple syrup instead of honey, and you can use a whiskey or a bourbon in the ricotta to add a different flavor.