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Archive for August 13, 2017

RECIPE: Grilled Peaches Or Nectarines With Ricotta

Grilled Peaches & Ricotta
[1] Peaches and cream, reimagined: Grilled peaches and ricotta, for breakfast, lunch or dessert (photo and recipe courtesy Good Eggs).

Organic Stone Fruits

[2] Organic stone fruits—nectarines, peaches and plums—from Frog Hollow Farm. They ship!


Part of our paean to summer’s stone fruits, our tip on easy fruit tarts and our recommendation of summer fruit salads with fresh cheese, is another seasonal special:

Grilled stone fruits with ricotta cheese.

Use any stone fruit large enough to grill, unless you have a grilling basket or pan. If you do have one, apricots and cherries are splendid in this recipe. You can use avocado as well, or mix the types of fruit.

Peaches and nectarines are the right size to be grilled.

  • Serve two halves for breakfast or lunch, on a bed of greens.
  • Serve one half for dessert, with optional berries and/or biscotti.

    Ingredients For 6 Or 12 Servings

    Stone fruits and ricotta are a marriage made in heaven. This recipe takes just 15 minutes from grill to plate.

    Ricotta is a mild cheese that welcomes both sweet and savory garnishes: a drizzle of honey, a grind of fresh, pepper, and/or flaky salt for a bit of crunch. You can also add raisins, nuts and/or seeds.


  • 12 peaches or nectarines, halved and pitted
  • Olive oil
  • Pinch of coarse sea salt or flavored salt (balsamic, chile, ginger, lavender, lemon, lime, rosemary, truffle)
  • 4 ounces ricotta (the best you can find)
  • 3 tablespoons quality honey or infused honey (chile, lavender, truffle, and other flavored honey)
  • Optional garnish: microgreens
  • Optional: peppermill

    1. PREHEAT the grill to medium-high heat. Toss the peaches with enough olive oil to coat, and season with sea salt or flavored salt.

    2. GRILL the peach halves cut-side-down on the grill or pan and sear them until almost blackened. If using a stovetop, cook 2 minutes, flip, and cook for another minute. If using a grill, cook for 2 minutes with the lid down, without flipping.

    3. REMOVE the peaches from the pan, let cool, and serve with a generous dollop of fresh ricotta. Top with a drizzle of honey and pinch of flaky salt. Have a peppermill on the table for those who want an added layer of flavor.

    4. GARNISH as desired, with a pinch of microgreens atop each peach.


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    RECIPE: Peach Iced Tea

    A couple of days ago, we presented peach drinks with alcohol. Today, we have a favorite recipe for all, peach iced tea.

    You can make this recipe anytime with frozen peaches; but there is nothing better than puréeing ripe, luscious summer peaches.

    Keep an eye out for “specials” at the store: peaches have achieved peak ripeness and need to be moved out. Not only are they the best-priced; they’re the best tasting for this recipe.

    The ripest peaches are the sweetest, too, cutting down on the amount of added refined sugar needed.

    Regarding sweeteners: We personally prefer iced tea and coffee without sugar or other sweetener. Others people avoid added sugar entirely.

    Depending on your crowd, you may want to make a second, unsweetened, pitcher and provide noncaloric sweeteners.

    We adapted this recipe from Jen Pullman, a registered dietitian who creates healthful recipes at Nourished She used green tea in the recipe; substitute black tea if you prefer.

    Prep time is 15 minutes, plus chilling. And our ongoing tip: Make green tea ice cubes so you don’t dilute the drink. You can also use peach-flavored club soda instead of plain water ice cubes.

    Ingredients For 12 Glasses

  • 3 quarts water
  • 5 green tea bags
  • 4 ripe peaches
  • 1/2 cup simple syrup or 1/4 cup agave*, to taste
  • Garnish: mint sprig, unpeeled peach slice
    For Cocktails

    You can set out spirits next to the pitcher of iced tea, and let people add their own:

  • Peach schnaps or orange liqueur (e.g. Grand Marnier)
  • Gin, tequila or vodka
  • Garnishes: mint springs, orange slices, peach slices, raspberries

    Peach Iced Tea
    [1] Purée peaches for a pitcher of peach iced tea (photo courtesy Nourished Simply).

    California Peaches

    [2] Organic peaches from California’s Frog Hollow Farm.


    *You can also use honey or stevia. Because agave is twice as sweet as sugar, use half as much.

    1. BRING 3 quarts of water to a boil. Add to a pitcher with the tea bags and steep for 5 minutes (not longer, or the tea will get bitter). Let the tea cool to room temperature, then place into the refrigerator to chill.

    2. PEEL and slice the peaches, and place peach in a food processor; purée. Pour the purée through a strainer. Add the strained peaches and simple syrup into the tea pitcher and stir to combine. Refrigerate for at least 1 hour.

    3. SERVE over ice and garnish as desired.


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