July 20, 2011

Grilled Peaches

  • 2 ripe peaches, halved with pits removed
  • ½ cup fresh ricotta cheese
  • ¼ cup Balsamic Reduction*
  • 4 fresh sprigs of mint
  1. Oil the grate (grill) and heat on med-high. When the grill is nice and hot, grill each half of the peach for 4-5 minutes per side.
  2. Set the peaches on a plate with cut side facing up. Place a dollop of fresh ricotta in the center of each peach half and drizzle with the balsamic reduction.
  3. Garnish with a sprig of mint and enjoy!

*Balsamic Brown Sugar Reduction Recipe
  • ½ cup balsamic vinegar
  • ¼ cup of packed brown sugar
  1. Cook the vinegar/brown sugar mixture down on med-high heat until it is reduced by half, approximately 3 minutes.
  2. Remove from heat and allow to cool before serving.
Recipe from Savory Sweet Life
This paired nicely with Keswick Vineyard's 2009 Nektar

**I used a whole peach per person

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