Summer peaches steal the show in this super simple dessert. Caramelized peaches paired with a lightly whipped lemon-honey ricotta are sure to satisfy your sweet-tooth.
Is there anything better than a perfectly juicy summer peach? Ok maybe all of the other summer fruit that I’ve been hoarding like it’s going out of style. I guess it kind of is since stone fruits are really only available for a couple of short months here in the Boston area. Gotta get ’em while you can.
Have you ever noticed how your tastes change with the seasons? I crave all of the warm and comforting foods (including desserts) in the winter and its rare that on a cold January day a piece of fruit will satisfy my dessert craving. But in the summer? I could eat fruit pretty much ALL. DAY.LONG. And my usual after-dinner chocolate cravings are replaced by a desire for something a little lighter. I think I have a bar of dark chocolate in my pantry from May (maybe earlier than that?) that I haven’t touched. That’s the beauty of intuitive eating and listening to what your body needs. Yes, sometimes that means ice cream, but other times it means a bowl of fruit salad. Or these perfectly sweet grilled peaches.
Grilling (or broiling if you don’t have a grill) fruit brings out a little extra sweetness and adds a caramel-like flavor without the added sugar. So, you can satisfy your sweet tooth without the huge spike in blood sugar (and crash to follow). Plus you get all of the health benefits of stone fruit — fiber, vitamins, and antioxidants. While these would also be delicious with a scoop of vanilla ice cream, I love the pairing of the whipped ricotta for something a little lighter. If you’re dairy-free, you could easily substitute a coconut or soy-based yogurt or ice cream for the ricotta. Or just serve them without!
These peaches are one of our go-to summer desserts when we want something a little special. So, when I saw that this month’s recipe redux was all about the super stone fruit, I knew I had to share these. While these are best made right before you serve, they really take very little time to cook and you can prep the ricotta ahead of time so all you have to do is cook the peaches and then serve. I’m all about no fuss in the summer time. They make a great dessert for dinner party or just for a casual Saturday night at home with your family.
You can also use nectarines, white peaches, or even plums if you prefer!
Grilled Peaches with Whipped Lemon-Honey Ricotta
Makes: 4 servings
Prep time: 10 minutes
Cook time: 5 minutes
- 4 ripe peaches, sliced in 1/2 and pit removed
- 1 tsp avocado oil or other neutral flavor oil
- 1/2 cup whole milk ricotta cheese
- juice and zest of 1/2 of a lemon
- 1 tsp honey + more for drizzling
- fresh mint for serving (optional)
- Preheat grill to medium-high heat. If you don’t have a grill, you can do this in the broiler. Brush halved peaches with oil. Place peaches on grill flesh side down and grill for about 5 minutes, until softened but still hold shape. In the broiler, this takes a little less time — maybe 3-4 minutes, so keep an eye on them.
- Whip ricotta with a hand mixer until it has a whipped cream like consistency. Add honey, lemon juice and zest and stir together.
- Add about 1 tbsp of ricotta miture to each peach. Top with freshly chopped mint and a drizzle of honey, if desired. Serve immediately.