Grilled Peaches with Ricotta

Inspired by a seasonal recipe at The Girl and the Fig, these grilled peaches with ricotta are a light and summery dish that you'll want to enjoy on repeat.

Course Appetizer, Dessert

Cuisine Appetizer

Keyword grilled peaches, grilled peaches with ricotta, homemade ricotta cheese, homemade ricotta recipe

Prep Time 10

Cook Time 25

Resting Time 1

Total Time 1 35

Servings servings

Calories 589kcal

Ingredients

Ricotta

8 cups whole milk
1 cup heavy cream
1 teaspoon salt
3 Tablespoons lemon juice

Grilled Peaches

3 peaches halved with pit removed
2 Tablespoons honey
2 Tablespoons balsamic glaze

Instructions

For the Homemade Ricotta

Line a large sieve with cheesecloth and place over a bowl.
Slowly bring the milk, cream and salt to boil in a heavy pot over medium-high heat. Add lemon juice and reduce heat to low.
8 cups whole milk, 1 cup heavy cream, 1 teaspoon salt
Simmer, stirring constantly, for about 2 minutes or until the mixture begins to curdle. Pour into lined sieve and let drain for 1 hour. Discard the liquid and chill the ricotta in the refrigerator.
3 Tablespoons lemon juice

For the Grilled Peaches

Heat grill to medium heat.
Brush the cut sides of the peaches with honey. Place cut side down on grill and let cook for 3-5 minutes or until peaches start to soften and show grill marks. Flip and cook for another 1-2 minutes. Remove from heat. {You can slice the peaches if preferred at this point.}
3 peaches, 2 Tablespoons honey
Place peaches on serving dish. Top with homemade ricotta and drizzle with balsamic glaze.
2 Tablespoons balsamic glaze

Notes

You will not use all of the fresh ricotta with the peaches in this recipe. Refrigerate the remaining ricotta cheese for up to one week.
Nutritional information accounts for all of the ricotta cheese and is not entirely accurate for the dish.

Nutrition