When the sun is high and the peaches are ripe, there’s no better way to celebrate summer than with a simple yet stunning dessert. Grilled Peaches with Whipped Ricotta and Spicy Honey brings together the sweetness of fresh fruit, the creamy indulgence of ricotta, and a warm drizzle of sweet heat that lingers on the tongue. Originally featured inLouisiana Cookin’, this recipe is both refreshingly light and rich in flavor. With just a few ingredients and minimal prep, it’s a dessert that delivers elegance without fuss, perfect for backyard barbecues or relaxed weeknight dinners.

Ingredients:

• 6 fresh peaches, halved and pitted
• 2 tablespoons chopped roasted salted pistachios
• 2 cups whole-milk ricotta cheese
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 1/2 cup honey
• 2 teaspoons hot sauce
• 2 teaspoons apple cider vinegar
• 3 tablespoons olive oil, divided
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon kosher salt

Directions:

1. In a blender or food processor, combine the ricotta cheese, 2 tablespoons of olive oil, and kosher salt. Blend until completely smooth and light in texture. You want the consistency to be creamy and airy, almost like a spreadable mousse. Transfer to a medium-sized bowl and gently fold in the lemon zest and fresh thyme. This will add brightness and herbal depth to the creamy base. Cover the bowl and place it in the refrigerator to chill while you prepare the other components.
2. In a small mixing bowl, whisk together the honey, apple cider vinegar, hot sauce, and Creole seasoning until fully combined. The honey should loosen slightly from the vinegar, creating a balanced sweet and tangy glaze.The hot sauce brings a subtle heat that lingers, while the Creole seasoning adds a touch of savory spice that elevates the entire dish. Set aside at room temperature.
3. Preheat a cast-iron grill pan over medium heat for several minutes until evenly hot. Lightly brush the cut sides of the peach halves with the remaining tablespoon of olive oil to prevent sticking and encourage caramelization. Carefully place them cut side down onto the grill pan. Cook undisturbed for 2 to 3 minutes, or until dark grill marks form and the fruit begins to soften and release its juices. The goal is to achieve a seared surface while maintaining some structure and bite.
4. To assemble, spoon generous dollops of the whipped ricotta onto individual serving plates or a large platter for sharing. Arrange the warm, grilled peaches on top of the ricotta, cut side up to catch the drizzle. Drizzle with the spicy honey mixture, letting it pool slightly on the ricotta and fruit. Finish with a sprinkle of chopped pistachios for crunch and color. Garnish with extra thyme leaves for a final touch of freshness and serve immediately.

Side Dishes:

To create a well-rounded summer menu, pair this dessert with savory dishes that complement its freshness and spice. Consider serving alongside:

• Grilled Lemon-Herb Chicken – The citrus in the chicken enhances the brightness of the peaches.
• Watermelon and Feta Salad – A cool, salty-sweet side to contrast the warm grilled fruit.
• Chilled Cucumber-Mint Soup – Adds a refreshing, herby note to the meal.
• Grilled Halloumi with Tomatoes – Offers another warm cheese element that pairs beautifully with the ricotta.

Grilled Peaches with Whipped Ricotta and Spicy Honey is more than just a dessert—it’s a celebration of summer’s best flavors. With the juicy sweetness of ripe peaches, the velvety smoothness of lemon-thyme ricotta, and the bold zing of spiced honey, each bite delivers a satisfying harmony of taste and texture. Whether you’re wrapping up a backyard cookout or treating yourself to a weeknight delight, this dish is sure to impress. It’s the kind of dessert that feels indulgent yet effortless—perfect for making memories around the table. Minimal ingredients, maximum flavor, and a touch of Southern flair—what more could you ask for?

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