Description
Smoky-sweet grilled peaches topped with cool honey-kissed ricotta and a flutter of fresh mint. A sunlit summer dessert that’s creamy, juicy, and refreshingly light.
Ingredients
Scale
- 4 large peaches, ripe but firm, halved and pitted
- 1 tablespoon olive oil
- 1 cup whole-milk ricotta cheese
- 3 tablespoons honey, plus extra for drizzling
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons fresh mint leaves, finely chopped
Instructions
- Preheat grill or grill pan to medium heat. Clean and lightly oil the grates.
- In a bowl, whisk ricotta with honey, vanilla, and a pinch of sea salt until smooth. Refrigerate to chill.
- Brush the cut sides of the peach halves with olive oil.
- Place peaches cut side down on the grill.
- Grill 3 to 4 minutes until defined grill marks appear and peaches are softened but still hold shape.
- Transfer peaches to a platter. Let cool slightly, then top each half with a generous spoonful of honey ricotta. Sprinkle with chopped mint and drizzle with additional honey if desired.
- Serve warm and enjoy.
Notes
- Choose peaches that yield slightly to gentle pressure, not overly soft, for clean grill marks.
- Chill serving plates for a brighter contrast against the warm fruit.
- Add texture with a sprinkle of finely chopped pistachios or almonds.
- Ricotta mixture can be made up to 24 hours ahead and kept refrigerated.
Nutrition
- Serving Size: 2 peach halves with ricotta
- Calories: 210
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
Keywords: grilled peaches, honey ricotta, mint dessert, summer dessert, stone fruit, easy grilling recipe, peach dessert