In my humble opinion, grilling and Father’s Day go hand in hand. Earlier this week Aviva posted a wonderful article about her father and a fantastic recipe for Grilled Baby Back Ribs with Pineapple Glaze. I thought it would be fun to also post a recipe for grilled peaches with ricotta and a balsamic vinegar reduction.
Grilling fruit is a great outdoor dessert option during the summer because of the slight caramelization which occurs in the fruit’s own natural sugars. Fruit such as pineapple, apples, and pears work great because of its firm texture while other fruits such as plums, nectarines, and peaches much be watched more closely so they aren’t overcooked.
Personally I love grilled pineapple skewers drizzled in a bit of honey. But my go-to recipe for grilled fruit is peaches. Sometimes I serve it with a dollop of whipped cream or ice cream. But today we are going a little bit more fancy in honor of Father’s Day.
Happy Father’s Day to all the incredible fathers out there making a difference in the lives of our children each and every day.
Recipe: Grilled Peaches with Ricotta and Balsamic Reduction
Grilling fruit is a great dessert option during the summer because of the slight caramelization which occurs in the fruit’s own natural sugars.
- 2 ripe peaches, halved with pits removed
- 1/2 cup fresh ricotta cheese
- 1/2 cup balsamic vinegar
- 1/4 cup packed brown sugar
- fresh mint
- Oil the grate (grill) and heat on med-high. When the grill is nice and hot, grill each half peach for 4-5 minutes per side.
- Placed peaches on a plate with cut side facing up. Place a dollop of approximately 2 tablespoons of fresh ricotta cheese in the center of each peach half and drizzle with balsamic reduction.
- *Balsamic Brown Sugar Reduction Recipe
- Cook the vinegar and brown sugar mixture on med-high heat until it is reduced by half, approximately 3 minutes. Remove from heat and allow to cool before serving.
- Top each peach half with mint.