Tag: Grilled Peaches

Grilled Peaches and Creamy Ricotta — A Match Made for Summer

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:

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 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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Dessert Recipe-Shortcakes with Grilled Peaches

It’s the height of summer. That means more time at cookouts, beach trips and picnics. How do you cool off after a day of fun in the sun? One option is to serve this delightful dessert recipe for grilled peaches shortbread from Louisiana Cookin. This delicious dish features a shortbread topped with grilled peaches, sweet fresh honey, and a dollop of sweetened whipped cream, making it a perfect treat for a hot summer afternoon.

Ingredients for Grilled Peaches and Shortcakes

Directions for Grilled Peaches and Shortcakes

  1. You’ll want to start this deliciously sweet recipe by preheating your oven to 400°F and lining a large baking sheet pan with parchment paper. Then, be sure to take your four medium peaches, peel them carefully, and discard the peels. Next, pit the four peaches, and then use a paring knife or another similarly small knife to cut them into 6 wedges each. Set your peaches aside for later.
  2. Then, in a large mixing bowl, you’ll want to pour your 2 cups of self-rising flour and 2 tablespoons of granulated sugar. Whisk the flour and sugar together carefully. Once they’re combined, you’ll want to add in your cubed butter by either using a pastry blender or by cutting into the butter cubes, flour, and sugar with two forks. Continue to mix until the mixture has a crumbly texture to it.
  3. Meanwhile, in a small mixing bowl, you’ll want to whisk together your single large egg, a grated teaspoon of fresh ginger, and ½ cup of whole buttermilk. Whisk these ingredients together, and then gradually add this buttermilk mixture to your dry ingredients in the larger mixing bowl. Stir everything only until everything is lightly moistened.
  4. Nearby, you’ll want to take a clean countertop or raised wooden cutting board in your kitchen and lightly flour itso that it’s ready for the dough. Take your recently-created dough, and gently knead it about 5 or 6 times. Then, roll it to about ½-inch thickness.
  5. You’ll then cut the dough using a 3-inch round cutter and if necessary, reroll the scraps. Place the shortbread dough about 2 inches apart on the parchment paper-lined sheet tray. Take your heavy whipping cream and a sauce brush and then gently brush the tops of each piece of dough with the cream. Then, sprinkle the tops with your turbinado sugar, set them into the oven on the middle rack, and bake them until they’re golden brown in coloration. This should only take about 14 minutes to bake.
  6. While the shortbread bakes in the oven, combine your honey and your 4 slices of peeled fresh ginger together. Once they’re mixed, cook them over low heat until the ingredients are warmed, about 10 minutes. Afterward, discard your ginger.
  7. One of the last stages in cooking this delectable dessert recipe is grilling your peaches, the figurative “cherries on top.” Begin this delicate process by preheating a grill to medium-high heat, which is approximately 350°F to 400°F. Afterward, spray your clean grill rack with nonflammable cooking spray. In a large mixing bowl, gently toss your peach wedges from earlier with your canola oil and place them onto the grill rack for about 3-4 minutes. You’ll want to grill the peaches until they are just heated through with grill marks formed on their exterior. Be sure to turn them occasionally throughout the grilling.
  8. Afterward, take all of your ingredients and serve them by placing a few grilled peach wedges atop the shortbread slices and topping them with fresh honey and whipped cream.
  9. Enjoy!

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