This recipe is the result of my shopping at the Saturday market. This is really the best and most colorful time of the year to walk through the vendors. Finally some variety in fruit! I was so tempted to buy way more than we can actually consume before they turn bad. Kilo bags of cherries, apricots, prunes, peaches, and a bouquet of dahlias later, I immediately realized that all that shopping meant lots of work. First project, cherry and apricot marmalade. Second one, grilled peaches. Yum! Honestly, the initial plan was to eat them grilled, just flavored with honey. A quick glance into the fridge inspired me to use the leftover ricotta cheese, the rosemary I had picked at my parents’ garden and the last organic lemon that was left.
And I loved the outcome! This dessert not only looks good, but it also tastes delicious! And on top I really enjoyed the photo session. There is just something about colors.. So please bear with me, if the flowers show up on almost every picture.. I couldn’t help it ;)
I served this dessert in two ways: hot peaches with cold ricotta cream, and both cold after being chilled for a while in the fridge. Both ways work great! Enjoy :)
- 2 peaches, halved
- 2 rosemary twigs
- 2-3 tbsp of ricotta cheese
- 2 tsp of honey
- 1 tsp of sugar (or honey)
- 1 tsp of lemon zest
- 1 full tbsp of almonds, chopped and roasted
- Heat the grill at medium to high heat. (If you don't have a grill available you can either use a pan or the oven.)
- Halve and pit the previously washed peaches.
- Sprinkle some honey on top of the cut side.
- Break the rosemary twigs into little pieces and place the herb on top of the cut side as well.
- Lay the peach halves cut side up on the grill for about 5 minutes.
- Then turn them cut side down for additional 10 minutes (leaving the rosemary between the grill surface and the peach).
- In the meantime mix the ricotta cheese with the lemon zest. Sweeten with either sugar or honey. Put aside.
- Chop the almonds and roast on the grill (or in a pan) for a few minutes.
- Place the peaches on a serving dish, as soon as they get tender and they begin to caramelize.
- Serve with the ricotta-lemon cream and sprinkle the almonds on top.