Grilled Peaches With Sweet Ricotta Filling Food

GRILLED PEACHES AND RICOTTA

Steps:

• 1. Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
• 2. Spread the butter over each of the peach halves.
• 3. Grill the peaches, flat sides down, until warmed through, about 4 minutes.
• 4. Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
• 5. Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.

PEACHY SWEDES WITH RICOTTA FILLING

Steps:

• For the gingered peach topping: Preheat the oven to 200 degrees F.
• Place the peaches, sugar, fresh ginger, ground ginger, white pepper and 3 cups water in a large saucepan over medium heat. Let simmer for 20 minutes. Drain the peaches and reserve the cooking liquid. Return the cooking liquid to the saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook until the liquid has reduced by half and has a syrupy consistency. Pour the syrup over the peaches and hold in the oven. The peaches can be made up to 3 days in advance and refrigerated. Gently rewarm in a saucepan.
• For the ricotta filling: In the bowl of a food processor, combine the ricotta and cream cheese. Mix on high until perfectly smooth. Add the sugar and almond extract and pulse until combined. Transfer to a small bowl. The ricotta filling will keep in the refrigerator for three days.
• For the Swedish pancakes: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, milk, sugar and almond extract and whisk until light and fluffy. Add the flour and salt and whisk thoroughly to eliminate all lumps and make a smooth batter. With the stand mixer running on low, slowly stream in the melted butter until well combined. For a thinner pancake, adjust the thickness of the batter by adding a bit more milk. The pancake batter will keep in the refrigerator for up to three days. Whisk before using.
• Heat a griddle or nonstick skillet over medium-high heat. Lightly butter the skillet and wait until the butter gets frothy and light in color but not browned. Add 1/8 cup of the pancake batter to the pan and cook until the edges are lightly browned. Flip over the pancake, put a spoonful of the ricotta filling into the center and cook until the other side is light golden brown. Fold the pancake in half (think quesadilla) and transfer to a large serving platter. Repeat the process until all of the batter has been used. Top with the gingered peaches, dust with the confectioners' sugar and serve.

GRILLED PEACHES WITH SWEET RICOTTA FILLING

Steps:

• Pre-heat grill to medium-high.
• Brush the cut sides of the peaches with olive oil and sprinkle with sea salt.
• For an outdoor grill: Place peaches cut side down on the greased hot grill. Close lid cover 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. If you prefer your grilled peaches to have a bit of a bite, they are ready to be served
• Optional: For a softer and tender texture, carefully transfer the 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 in a preheated oven (325°F/160°C).
• Carefully transfer peach halves on a serving plate.
• Spoon 1-2 tablespoons of sweet ricotta in the cavity (can also use a small scooper).
• Sprinkle with slivered almonds and crushed amaretti cookies.
• Garnish with basil leaves.
• Serve immediately.

GRILLED PEACHES

Steps:

• Heat grill to medium-low.
• Halve and pit peaches; brush both sides with butter.
• Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.

GRILLED PEACHES

Steps:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
• Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.