Grilled Peaches with Ricotta & Peach Balsamic Reduction Sauce

Posted by Olivia on Wednesday, August 3rd, 2011

Grilled Peaches with Ricotta & Peach Balsamic Reduction Sauce
Made with these products from The Olive Press:

  • 2 ripe peaches
  • Olive oil, as needed, for brushing
  • ½ cup whole milk ricotta
  • ½ cup Peach Balsamic Vinegar
  • 2 tablespoons honey
  • Fresh mint, garnish

  1. Make the peach reduction: Combine balsamic and honey in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook until reduced by about 1 third and syrupy, about 10 minutes. Remove from heat; set aside.
  2. Heat grill or grill pan to medium-high heat. If using grill pan, brush lightly with olive oil.
  3. Split peaches in half lengthwise, discarding the pit. Grill flesh-side down for 3 to 5 minutes or until grill marks appear and the fruit softens slightly. Remove from heat and transfer to a plate.
  4. Place peaches grilled side up on serving plates. Top each half with a dollop of cheese. Drizzle with balsamic reduction and garnish with mint.

Notes: Makes 4 servings.
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