There is nothing like a fresh, ripe local peach. It’s dessert unto itself but with a little ricotta, cinnamon, nuts and honey, you have a simple summer delight fancy enough for a dinner party, easy enough for any night of the week.
Split a couple of peaches, take out the pit, and grill them. Then once they soften, turn them cut side up and scoop on a mix of ricotta, cinnamon and honey. Add some crunch with nuts on top and maybe an extra drizzle of local honey for good measure. It tastes good and looks pretty too. And, sure, you can serve this dessert with a knife and fork, but I say just pick up your half and eat it with your hands, which just seems like the natural thing to do at a casual summer meal.
Cinnamon Ricotta Grilled Peaches
Makes 4 servings
- 2 peaches, split in half, pitted
- 1 tablespoon coconut oil
- 4 tablespoons ricotta cheese
- 1/2 teaspoon ground cinnamon
- 3 teaspoons honey
- 4 teaspoons chopped pecans
- In a small bowl, stir together the ricotta, cinnamon and two teaspoons of honey. Set aside.
- Cut the peaches in half and remove the pit. Brush coconut oil on the cut side of each half. Place face down on the grill over medium-high heat. Grill 3-4 minutes per side.
- Remove from heat. Scoop 1 tablespoon of the ricotta mixture into each peach half.
- Sprinkle 1 teaspoon chopped pecans over the top of each half.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.