Peaches and cheese

Grilled Peaches with Ricotta

Photos and text by KARA DiCAMILLO/ecoRI.org News contributor

I love these August days, and one of my favorite summer fruits to quench my thirst is peaches. Right now you can find juicy local peaches at almost every farm stand. I visited Sweet Berry Farm in Middletown this past week and picked my own. They were delicious.

For this recipe, I grilled the peaches, which I find brings out the sweetness and juiciness even more while adding a bit of a smoky flavor as well. Grilling peaches is easy, and they can be used in salads, as a dessert, or eaten on their own.

Grilled Peaches with Ricotta
Makes 6 

3 peaches, pit removed and sliced in half
Canola oil
Half cup of balsamic vinegar
1 tablespoon of honey
Half cup of ricotta
1 tablespoon of basil, chopped
Salt
Freshly cracked pepper
Quarter cup of hazelnuts, chopped

Brush the peaches with canola oil and place them cut-side down on a heated and grill. Cook until the peaches are slightly tender, about 5 minutes, and let them cool.

Meanwhile, heat the balsamic vinegar and honey in a small saucepan over medium heat, stirring occasionally. Once the vinegar has reduced by half and has thickened, remove from the heat.

Combine the ricotta and basil and add the salt and pepper to taste. Once the peaches have cooled, fill them with the ricotta mixture, sprinkle with the hazelnuts, and top with the balsamic reduction. Enjoy.