Grilled Ricotta Stuffed Peaches with a Balsamic Glaze

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.