In season through September, grilled peaches are the perfect summer dessert. With the right amount of heat, the grill naturally caramelizes the sugars in the fruit. Fill these juice bombs with creamy ricotta and transform this dish into something magical. Top with toasted almonds offers a delightful crunch. Add fresh basil and sprinkle with BACI Kitchen's dark balsamic vinegar for a refreshing finish. 

INGREDIENTS:

4 Peaches, halved and pitted
1 Tablespoon BACI Kitchen EVOO
1/8 teaspoon sea salt

To garnish:

Sweet ricotta (recipe below)
2 Tablespoons slivered almonds, lightly toasted
8 basil sprigs
BACI Kitchen Dark Balsamic Vinegar, to taste

INSTRUCTIONS:

1. Preheat grilled to medium-high.

2. Brush the cut sides of the peaches with BACI Kitchen EVOO and sprinkle with sea salt.

3. For an outdoor grill: Place peaches cut side down on a greased hot grill. Close lid 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.

4. Carefully transfer peach halves onto a serving plate.

5. Spoon 1-2 tablespoons of sweet ricotta into the cavity of the peach.

6. Sprinkle with slivered almonds. 

7. Garnish with basil leaves and sprinkle with BACI Kitchen dark balsamic vinegar.

SWEET RICOTTA RECIPE:

INGREDIENTS:

400 grams ricotta cheese, whole milk (preferred), well drained
1/3 cup powdered sugar
1/8 teaspoon cinnamon, to taste

INSTRUCTIONS:

1. Place the well-drained ricotta in the bowl of a food processor.
2. Blend at high speed for approximately 2 minutes. Scrape down sides of the bowl. Continue to process for another minute.
3. Add the powdered sugar and 1/8 teaspoon of cinnamon. Process for another minute or until smooth. 
4. Taste for sweetness, adjust to personal taste. 

NOTES:

Try to purchase locally grown peaches for the best texture and flavor. Look for ripe peaches that are plump, firm to the touch, but give in just a little. As the peaches ripen, they become sweeter and juicer. Do not purchase peaches with wrinkly skin. 

Try to purchase freestone peaches as the pit does not adhere to the flesh of the fruit.

For a softer and tender texture, carefully transfer the grilled 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 baking pan in preheated oven at 325 degrees F. 

WINE PAIRING: 

Muscat, Reisling, Viognier, Chardonnay and Chenin Blanc all commonly exhibit peach character, but, in terms of texture and weight, sparkling wine would be my go-to.