RECIPE: Grilled Peaches Or Nectarines With Ricotta
 [1] Peaches and cream, reimagined: Grilled peaches and ricotta, for breakfast, lunch or dessert (photo and recipe courtesy Good Eggs).
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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. 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. Ingredients 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. |
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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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