Grilled peaches with ricotta, honey and fresh oregano
- Preparation 25 min
- Cooking 6 min
- Servings 4
- Freezing I do not suggest
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🍑 The summer dessert that marries sweet, savory and grilled to perfection
These grilled peaches with ricotta, honey and fresh oregano are the kind of dessert that makes everyone around the table say “wow”. Juicy peaches caramelized on the BBQ with spectacular crosshatch marks, topped with creamy ricotta, crunchy pistachios, a drizzle of golden honey and fresh oregano that brings that surprising herbaceous touch. The contrast between the sweetness of grilled peach, the smoothness of ricotta and the crunch of pistachios creates an absolutely addictive explosion of textures and flavors. It’s fresh, it’s light, it’s sophisticated. The kind of recipe you pull out for summer dinners on the patio, BBQs with friends or simply when you want a dessert that impresses without complicating your life.
🔥 A quick BBQ dessert that works miracles
The beauty of this recipe is that it requires barely 25 minutes of preparation and 6 minutes on the grill. No oven cooking, no complicated technique, just ripe peaches grilled intelligently to develop their natural sugars and create that irresistible golden caramelization. The crosshatch trick transforms a simple peach into restaurant presentation, and the ricotta-pistachios-honey-oregano topping brings that sophisticated mix of flavors that makes all the difference. Served hot straight from the BBQ, this dessert instantly becomes the highlight of the summer meal.
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🔪 Choose ripe but firm peaches
Peaches should be ripe to develop their sugars when cooking, but still firm enough to hold on the grill without crushing. A peach that’s too soft becomes mushy and sticks to the grate, a peach not ripe enough stays hard and acidic even after cooking. Press lightly near the pit to check for perfect firmness.
🌡️ Create crosshatch in two steps
Place peaches flesh side down, let grill 1 to 2 minutes to create first marks, then pivot 45 degrees without lifting them. This technique produces that spectacular crossed restaurant pattern that impresses every time. Moving too early prevents marks from forming, waiting too long burns them.
⏱️ Sprinkle brown sugar after flipping
Adding brown sugar on the skin side allows sugar to melt and caramelize without burning directly on the grate. Brown sugar added too early burns and becomes bitter, added at the right time it creates that sweet golden crust that makes all the magic of this recipe.
❄️ Oil peaches lightly, not the grate
Brushing peach flesh directly with olive oil prevents them from sticking without creating flames on the grate. Oiling the grate makes oil smoke and gives an unpleasant taste to peaches. A light film of oil on the flesh is more than enough for perfect results.
🔥 Serve immediately off the grill
Peaches are at their best hot, with ricotta starting to melt slightly and honey flowing down the sides. Letting cool makes brown sugar set and peaches harden, losing that magical contrast between hot and cold, crunchy and creamy that makes all the charm of the dessert.
Ingredients
- Olive oil
- 6 large ripe peaches, cut in half, pit removed
- ¼ cup (60 ml) brown sugar (approximately)
- ⅔ cup (150 ml / 150 g) ricotta cheese
- ¼ cup (60 ml) shelled pistachios, chopped
- 2 tbsp honey (approximately)
- Fresh oregano leaves
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Preparation
- Preheat barbecue to high heat, then reduce to medium heat. Lightly oil the inside of peaches with olive oil and place on the grill, flesh side down. Cook for 1 to 2 minutes, then rotate 45 degrees to create a crosshatch effect. Continue cooking for 1 to 2 more minutes and flip them over.
- Sprinkle each peach half with about 1 tsp brown sugar. Cook for another 2 minutes and remove from heat.
- Place peaches on a large plate, flesh side up, and place about 1 tbsp ricotta on each. Distribute chopped pistachios over the ricotta, drizzle generously with honey and garnish with fresh oregano. Serve immediately.
Yes. Pears, nectarines, or even flat peaches work very well. Avoid fruits that are too juicy like strawberries which fall apart on the grill. Choose fruits that hold well under heat for optimal results.
Not recommended. Peaches are best served immediately after cooking to enjoy the hot-cold contrast. Prepare topping ingredients in advance and grill just before serving for optimal results.
Absolutely. Mascarpone, creamy goat cheese or even whipped cream work well. Ricotta just brings that light grainy texture that other cheeses don’t quite have.
Oil peach flesh well and make sure the grate is clean and hot before placing them. A cold or dirty grate makes them stick systematically. Wait for marks to form before trying to move them.
Yes. Broil for 3 to 4 minutes on each side. The result will be good but will lack that characteristic smoky taste from the BBQ that makes all the charm of this recipe.
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