Grilled Peaches
Ingredients
- 1/2 cup(s) white balsamic vinegar
- 3 tablespoons local honey (or to taste)
- 4 firm, ripe peaches, preferably freestone, halved, pits removed
- 1/2 cup(s) fresh ricotta cheese
- fresh basil
Instructions
- Heat a grill to medium heat. Bring the vinegar and honey to a boil in a saucepan, lower the heat and simmer until reduced slightly and syrupy.
- Place the peaches, cut-side down, on oiled grill grates and cook for about 3 minutes. Turn them cut-side up and cook until fairly tender—about 3 minutes longer.
- Place the peaches on a plate, cut-side up, and drizzle on the balsamic vinegar glaze. Spoon the ricotta into the halves and toss the torn basil leaves over the top.
Notes
When the Texas heat kicks in, it’s time to throw everything on the grill! This summertime treat can be served both as an appetizer or a dessert.