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Grilled Peaches with Ricotta and balsamic reduction


2 ripe peaches halved with pits removed
1/2 cup fresh ricotta cheese
1/2 cup balsamic vinegar
1 tablespoon honey
4 leaves basil, chopped
fresh basil for garnish


    1. Mix ricotta, honey and chopped basil,, set in fridge to let flavor combine.
    2. Oil the grate (grill) and heat on med-high.
    3. When the grill is nice and hot, grill each half peach for 4-5 minutes per side.
    4. Placed peaches on a plate with cut side facing up.
    5. Place a dollop of approximately 2 tablespoons of fricotta cheese mixture in the center of each peach half.
    6. For the Balsamic Reduction: Cook the vinegar on med-high heat until it is reduced by half, approximately 3 minutes.
    7. Remove from heat and allow to cool before proceeding.
    8. Drizzle balsamic vinegar over grilled peaches.
    9. Top each peach half with basil.

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