This simple and mouthwatering dessert is the perfect way to wow your guests without the hassle (or clean-up) of baking. Each sweet and beautiful flavor stands out in this dish while simultaneously marrying for a creamy and light dessert.
GRILLED PEACHES with HONEY-WHIPPED RICOTTA, PISTACHIOS, & 12-YEAR AGED BALSAMIC VINEGAR
▢ 2 peaches, halved
▢ 2 tbsp Heritage Blend olive oil, divided
▢ 1 tbsp heavy cream
▢ 1 cup ricotta cheese
▢ 4 tbsp honey
▢ 1/4 cup Pistachios
▢ Fresh basil or mint for garnish
▢ 12-Year Aged DOP Balsamic Vinegar
▢ Flake salt to serve
- First, prepare your ricotta cheese by whipping the ricotta, cream, honey, a pinch of salt, and 1 tbsp olive oil until fluffy (approximately 2 minutes). Set in the fridge until you’re ready to serve.
- Preheat your oven to 350°F, and toast the pistachios for 6 minutes. Allow to cool and crush/chop into large chunks.
- Ignite your grill and get it to medium-high heat. Brush your peaches with the remaining 1 tbsp olive oil. Grill the peaches flesh side down until marked (roughly 2-3 minutes). Remove from the grill. Thinly slice the peach halves, and serve with a dollop of the honey-whipped ricotta. Top with toasted and crushed pistachios, torn basil/mint, a sprinkle of flake salt, and a drizzle of Bona Furtuna 12-Year Aged DOP Balsamic Vinegar. Mangiamo.