Living in the south gives us access to the most amazing produce - peaches being my favorite. I have drizzled Hoskins Berry Farm Blackberry vinegar over the peaches after grilling, which I find compliments the sweet of the peaches and the smokey flavor of the grill makes this dish a perfect, simple summer dessert if you already have the grill fired up. The recipe below is for four - I like to serve 1 peach per person so adjust the amounts as necessary.
4 Organic Peaches (key to this dish is to find peaches that are firm but slightly soft as you squeeze them, with no bruises)
1 cup of organic whole milk ricotta
1/3 cup of raw honey *
1 Tablespoon of Hoskins Berry Farm Blackberry vinegar
Mint to garnish
* Honey should never be given to Infants younger than 12 months. - AAP Pediatric Nutrition Handbook
Get your grill hot, make sure that the area of the grill where you are going to use is clean.
Whip the ricotta with 2/3 of the honey.
Cut peaches in half, and scoop out the red area that surrounds the stone. Place the peaches cut side down on a towel to adsorb the juice, you want the peaches as dry as possible !! (if the peaches are wet when you grill them, the juice will steam and make the peaches stick to the grill)
Before you grill the peaches rub a little oil on the cut side to help them to not stick. Grill for 20 seconds and rotate 45 degrees, after rotating and grilling for a further 20 seconds flip over to skin side down and grill for 30 seconds. (If your peaches are not marked or still a little firm, repeat and place skin side down on a cooler area of the grill until tender)
After you grill the peaches, drizzle the vinegar over the grilled cut side and put them on your serving plate.
Serve each half with a dollop of the whipped ricotta, top with picked mint and drizzle the remaining honey over.