Grilled Peaches with Lavender Honey Whipped Ricotta.
This is definitely the summer of the peach for me.
And since we’re still in the thick of summer, I have just the dessert for you! Or maybe breakfast. I mean, it is fruit. And honey. And technically… cheese.
Grilled peaches topped with ricotta that has been whipped with lavender honey? Sounds like it can be breakfast for me.
Many summers, I can hardly find ONE good peach. This summer, I am finding lots of them! I think it has to do with my avocado intuition. Hear me out.
After years of buying avocados for an arm and a leg, only to have half of them be garbage inside and rotted (thanks to living where I do and them probably ripening on a truck and then being stuck in a freezer), I’ve finally realize that exact moment when they are ripe, without cutting into them. I know exactly how to get a good one! So I buy them totally UNRIPE and go from there. And no, that whole “pull off the stem and if the inside is green, it’s good” doesn’t work all the time.
I’ve sort of started doing the same with peaches. Some of them are rock hard when I buy them but if I check them often as they sit on our counter, I know exactly when to go in. And they taste fantastic.
If they can’t be saved, I know that I can roast them or make a cobbler with them or caramelize them somehow or grill them. It can save them to a point.
It’s also been a heavy lavender season for me. I bought a gigantic pot back in early spring when I was finishing up some cookbook shoots and have been enjoying the flowers ever since. So I infused a little bit of honey with the pretty purple leaves and drizzle it on top of hot, grilled peaches. And in whipped ricotta. And ate it all together!
Major wild child, I know.
All of the flavors here blow my mind. While I have often talked about how I don’t consider fruit to be a true dessert, I think I’m turning into a major hypocrite this season. These are sweet, a little smoky, a little floral-y and creamy. I can hardly stand it!
The only thing that would be better is if you added some crunch to them. Luckily, a few summers ago I did just that, so you can always go make some crunchy oatmeal cookie crumble for topping. If you’re into that sort of thing
(Wait. Who isn’t into that sort of thing?!)
It’s no secret that I’m obsessed with whipped ricotta and I just LOVE the switch here from ice cream to ricotta. It may not be as cooling and melty and creamy, but it brings its own richness while still remaining light. And it’s no where near as sweet!
In fact I find it to be the best thing to part with fruit. It’s dreamy.
Now please just tell me that this is exactly what your weekend will look like!
- 1/2 cup honey
- 1 teaspoon dried culinary lavender plus extra for sprinkling
- 1 cup whole milk ricotta cheese
- 4 peaches sliced in half, pits removed
- 1 tablespoon coconut oil melted
- pinch of salt
- Combine the lavender and honey in a saucepan over low heat. Stir and cook over low heat for 5 to 6 minutes, until the honey is thin and watery. Remove the honey from the heat and let it sit or 5 minutes. Use a slotted spoon or fine mesh sieve to remove the lavender pieces.
- Add the ricotta to a food processor and blend until smooth and creamy. Blend in 1 tablespoon of the honey.
- Brush the peaches with the melted coconut oil. Heat the grill on the highest setting and add the peaches, cut side down. Grill for 2 to 3 minutes, rotating the peaches once during cooking time. Remove the peaches, sprinkle with a pinch of salt and top each with a spoonful of the ricotta, then drizzle with the honey. Sprinkle on extra dried lavender if desired. Serve immediately!
You could brush them with some bourbon too!