For the homemade ricotta:

1. 1. Line a large sieve with cheesecloth and place over a bowl. 
2. 2. 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. 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. For the Grilled Peaches: 
4. 1. Heat grill to medium heat. 
5. 2. 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.}
6. 3. Place peaches on serving dish. Top with homemade ricotta and drizzle with balsamic glaze.