Grilled Ricotta Stuffed Peaches with a Balsamic Glaze Recipe

"One of the best, easiest, and healthiest deserts I know. Now, the key to this dish, is fresh SWEET peaches, and good ricotta. If you have time to make your own ricotta, I definitely would. I have a recipe on here for homemade ricotta, which is so easy, quick, but also; really good - Recipe #2142 (3 ingredients). But, if you don't want to make your own, just buy a nice fresh ricotta, it really makes a difference. Also, if you can use an outside grill with charcoal, you really get a nice smoky flavor on the peaches; but, this can also be made on an inside grill pan. And, to make it easy ... Make the balsamic reduction, walnuts, and ricotta all ahead of time. Simply grill the peaches and serve!"

Original is 8 servings

Metric US

I've Tried It

Ingredients

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4 peaches, cut in half
1 cup fresh ricotta cheese
1/2 cup toasted walnuts or pecans, chopped
2 tablespoons honey, warmed
Salt

Pepper
SYRUP
1 cup balsamic vinegar
1/2 cup brown sugar

Nutritional

Serving Size: 1 (160.6 g)
Calories 200.3
Total Fat - 8.9 g
Saturated Fat - 3 g
Cholesterol - 15.7 mg
Sodium - 26.9 mg
Total Carbohydrate - 25.9 g
Dietary Fiber - 1.6 g
Sugars - 23.4 g
Protein - 5.3 g
Calcium - 77.5 mg
Iron - 0.6 mg
Vitamin C - 5.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Ricotta ... If you decide to make fresh ricotta, make sure to make it at least 8 hours ahead of time, so it can set. Making fresh ricotta isn't necessary; but, it is sure worth it.

Step 2

Balsamic Reduction ... Add the vinegar and brown sugar to a small pot, mix, and simmer 5-8 minutes until it is reduced by about half. Cool, then refrigerate 1-2 hours before serving.

Step 3

Walnuts ... I really prefer to toast the walnuts; again, it isn't necessary - but, it really adds a great flavor. Add the walnuts to a dry saute pan on medium heat for 2-3 minutes, stirring often. Once you begin to smell the walnuts, they are done. Remove to a plate to cool and chop. Perfect to make ahead.

Step 4

Peaches ... Cut the peaches in half and remove the pit. Warm the honey in the microwave (just a few seconds); then, brush each peach half with the honey, and season with salt and pepper.

Step 5

Grill ... Add the peaches to the grill skin side down. Don't let them go too long, maybe a minute or two; then, flip and cook another 3-5 minutes until you get some nice char/grill marks. The peach should be firm, but slightly warm.

Step 6

Serve ... Add the grilled peach half to a small bowl and top with a couple of spoons of fresh ricotta. Drizzle with the balsamic reduction (about 1 tablespoon per peach half); and, finish with the chopped walnuts. ENJOY! A healthy but sweet dessert.