The combination of grilled peaches with a sweet ricotta filling is one of the best-grilled fruit desserts. Garnish it with toasted almonds, crushed amaretti cookies and fresh basil for a flavorful and refreshing summer dessert.
2tablespoonsslivered almondslightly toasted, sprinkled over the top
4-5amaretti cookiescrushed and sprinkled over tops of peaches
8basil sprigs
Instructions
Pre-heat grill to medium-high.
Brush the cut sides of the peaches with olive oil and sprinkle with sea salt.
For an outdoor grill: Place peaches cut side down on the greased hot grill. Close lid cover and grill for 2-3 minutes or until they are lightly charred.For an indoor grill: Lay a piece of parchment paper on the grill and place the peaches cut side down. Grill for 2-3 minutes or until they are lightly charred. If you prefer your grilled peaches to have a bit of a bite, they are ready to be served
Optional: For a softer and tender texture, carefully transfer the peaches to a small baking pan and cover lightly with aluminum foil. For the outdoor grill, place off direct heat and allow the peaches to slowly cook and soften for 10-15 minutes or until a knife can easily be inserted. For an indoor grill, place in a preheated oven (325°F/160°C).
Carefully transfer peach halves on a serving plate.
Spoon 1-2 tablespoons of sweet ricotta in the cavity (can also use a small scooper).
Sprinkle with slivered almonds and crushed amaretti cookies.
Garnish with basil leaves.
Serve immediately.
Notes
If possible, buy the freestone peaches. This variety of stone fruit ensures the easy removal of the pit from the peach flesh.
Grilling caramelizes the natural sugars in peaches, so there really is no need to add any additional sugar.
Preheating or heating your grill to the proper temperature prevents the peaches from sticking to the grill grates and ensures enticing char marks.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.