Ingredients
3 ripe but firm peaches, halved and pitted
1 tbsp melted unsalted butter or neutral oil
¾ cup whole milk ricotta cheese
3 tbsp honey (or maple syrup)
¼ cup shelled pistachios, finely chopped
1 tbsp fresh mint leaves, finely chopped
Instructions
Preheat the Grill: Heat your grill or a stovetop grill pan to medium-high heat (200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
Prep the Peaches: Brush the cut sides of the peach halves evenly with the melted butter or oil. This helps them caramelize and get those beautiful grill marks seen in image_22345e.jpg.
Grill: Place the peaches cut-side down onto the hot grill. Cook undisturbed for 4 to 5 minutes until distinct grill marks form and the fruit begins to soften. Flip and cook for another 2 to 3 minutes on the skin side.
Assemble: Transfer the warm peaches to a serving platter, grilled-side up.
Add the Toppings: Dollop a generous spoonful of fresh ricotta cheese into the center cavity of each peach half.
Garnish: Drizzle the honey generously over the ricotta and peaches. Sprinkle the chopped pistachios and fresh mint over the top for that perfect crunch and pop of color.
