From the Kitchen: Grilled Peaches


Photo Source: dailyfoodfill

Grilled Peaches
Serves 6

  • 3/4 cup ricotta (drained for 24 hours, see below)
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • 6 ripe peaches, halved
  • 2 tablespoons of extra virgin olive oil
  • ½ cup almonds (roughly chopped)
  • 6 tablespoons high quality balsamic
  • 3 ounces very thinly sliced bacon, cooked until crisp
  • 1 tablespoon chopped parsley
  • 1 tablespoon Maldon Salt

Take 1 cup of ricotta, place in cheesecloth and hang in a cool place (in the refrigerator with a bowl underneath works well) overnight.

Preheat the oven to 350°F.

Place the almonds on sheet tray and cook until lightly browned. Immediately pull the almonds from the oven, place in a small bowl and toss with the pepper and sugar. Place the almonds back on the sheet tray and cook for an additional 2 to 3 minutes.

Preheat a grill on high.

Toss the peach halves in a bowl with olive oil and season lightly. Grill the peaches on both sides for 3 to 5 minutes, or until slightly charred and warmed through.

Cut the 6 peach halves into smaller pieces, then equally divide all the peaches into 6 bowls. Equally divide the ricotta and almonds over the peaches.

Drizzle balsamic vinegar over the top, and garnish with parsley, bacon and Maldon salt.

4 Comments on “From the Kitchen: Grilled Peaches
    • Thank you, Delia! We appreciate you writing and are so happy to hear that you enjoyed your visit with us! You’ve been added to our mailing list – hope to see you again soon!

  1. Our dinner on Tuesday night was great! Capers in mashed potatoes – how great!
    Loved the trout! Please include me on your blog

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