These grilled peaches are the perfect summer dessert. Using simple ingredients, they come together quickly and will make an impression at any summer gathering!
While eating peaches fresh is a great way to enjoy the delicious fruit, I also love grilling them. Grilling peaches brings out the sweetness of the fruit, the peach will caramelize and start to release its juices; a grilled peach is heaven!
You can eat a grilled peach on its own, but I think topping it with a little something makes the peach extra special. Things you can top your grilled peach with include gelato, whipped mascarpone, yogurt, or whipped ricotta. I’m sure there are other topping options, but those are the toppings I considered when developing this recipe.
I chose to top these grilled peaches with whipped ricotta because, quite simply, it’s delicious!
I flavoured the ricotta with honey and fresh vanilla bean, and love how the ricotta takes on those beautiful flavours.
Finished with cinnamon, these grilled peaches with vanilla bean and honey whipped ricotta make the perfect summer dessert.
Which Peaches To Use for Grilling?
Freestone peaches are the best to use, as opposed to clingstone peaches since the pit will remove more easily. If you do end up getting clingstone peaches though, not to worry! You can gently pry the pit away from the flesh of the peach.
Firm but not too firm, and ripe but not too ripe. That's essentially the perfect peach for grilling. Too firm will not release any juices or caramelize. And too ripe/juicy will burn too quickly and be sensitive to the heat.
How to Make These Grilled Peaches - Step by Step
In a stand mixer bowl, add the ricotta and honey. Remove seeds from vanilla bean by cutting the vanilla bean in half lengthwise and scraping out the seeds. Add seeds to ricotta as well.
Whip ricotta mixture until ricotta reaches a cream-like consistency, about 1-3 minutes. Set aside, in the refrigerator until ready to use (photo 1)
Cut peaches in half and remove pit.
Heat a grill pan on the stove on medium heat, and spray with cooking spray. Brush the cut side of the peaches with coconut oil. Place peaches face down on the grill pan and grill until grill marks form, about 1-3 minutes (photo 2)
Remove from grill pan. Allow peaches to cool slightly, about 5 minutes.
Scoop a generous amount of ricotta on to each grilled peach half. Drizzle ricotta with extra honey and sprinkle with cinnamon. Serve and enjoy! (photo 3)
Extra Tips for Making Grilled Peaches:
- If the ricotta you're using is has a lot of liquid in it, drain ricotta of liquid using a sieve. It will whip better this way.
- Once you've whipped the ricotta, store it in the fridge until it's ready for use. You can store it in the fridge in an airtight container for up to 3 days.
- You only need to grill one side of the peach (cut side down). There's no need to grill the other side.
Tips for grilling peaches:
- I found the best way to grill the peaches was on a cast iron grill pan (like this one) on the stove. The grill pan produces distinct grill marks on the peaches. You can try using an outdoor BBQ, but when I tested grilling the peaches on my BBQ (I have a Cusinart Roll Away Gas Grill) , it did not produce nice grill marks. The grill pan worked better.
- Spray the grill pan with cooking spray before you start grilling the peaches AND brush the peaches with coconut oil before grilling. This will ensure they don't stick to the grill pan.
- Medium temperature on the stove is the best temperature I found for grilling peaches. Any hotter and the peaches will burn, and any lower, you will not get distinct grill marks.
- Heat up the grill pan before grilling the peaches for a few minutes. Your first few grilled peaches may not have dark grill marks (but will still taste delicious!), but as the pan heats up, darker grill marks will form on the other peaches.
- Grill the peaches face side (cut side) down. There's no need to flip them and grill the other side.
- If you're looking for clean grill marks, try to resist the urge to move or lift the peaches before they're done grilling, this will cause the grill marks to be uneven.
- On medium heat, on the grill pan, anywhere from 1-3 minutes is the ideal time for grilling peaches. As you grill a few halves, you'll become more familiar with the amount of time needed to produce the grill marks
Other Recipes with Summer Fruit You Might Like:
- 5-Ingredient Grilled Peach Salad with Prosciutto and Burrata
- Fig and Prosciutto Pizza
- Fig, Honey and Mascarpone Tart
If you’ve tried making these Grilled Peaches with Whipped Vanilla Bean and Honey Ricotta, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Recipe
Grilled peaches with whipped vanilla bean and honey ricotta
Ingredients
- 6 peaches
- 2 cups ricotta cheese
- 6 tbsp honey plus extra for drizzling
- 1 vanilla bean
- coconut oil for brushing peaches
- cooking spray to spray the grill pan
- cinnamon to sprinkle on peaches
Instructions
- In a stand mixer bowl, add the ricotta and honey. Remove seeds from vanilla bean by cutting the vanilla bean in half lengthwise and scraping out the seeds. Add seeds to ricotta as well.
- Whip ricotta mixture until ricotta reaches a cream-like consistency, about 1-3 minutes. Set aside, in the refrigerator until ready to use.
- Cut peaches in half and remove pit.
- Heat a grill pan on the stove on medium heat, and spray with cooking spray. Brush the cut side of the peaches with coconut oil. Place peaches face down on the grill pan and grill until grill marks form, about 1-3 minutes. Remove from grill pan. Allow peaches to cool slightly, about 5 minutes.
- Scoop a generous amount of ricotta on to each grilled peach half.
- Drizzle ricotta with extra honey and sprinkle with cinnamon. Serve and enjoy!
Recipe Video
Recipe Notes
- If the ricotta you're using is has a lot of liquid in it, drain ricotta of liquid using a sieve. It will whip better this way.
- Once you've whipped the ricotta, store it in the fridge until it's ready for use. You can store it in the fridge in an airtight container for up to 3 days.
- You only need to grill one side of the peach (cut side down). There's no need to grill the other side.
- I found the best way to grill the peaches was on a cast iron grill pan (like this one) on the stove. The grill pan produces distinct grill marks on the peaches. You can try using an outdoor BBQ, but when I tested grilling the peaches on my BBQ (I have a Cusinart Roll Away Gas Grill) , it did not produce nice grill marks. The grill pan worked better.
- Spray the grill pan with cooking spray before you start grilling the peaches AND brush the peaches with coconut oil before grilling. This will ensure they don't stick to the grill pan.
- Medium temperature on the stove is the best temperature I found for grilling peaches. Any hotter and the peaches will burn, and any lower, you will not get distinct grill marks.
- Heat up the grill pan before grilling the peaches for a few minutes. Your first few grilled peaches may not have dark grill marks (but will still taste delicious!), but as the pan heats up, darker grill marks will form on the other peaches.
- Grill the peaches face side (cut side) down. There's no need to flip them and grill the other side.
- If you're looking for clean grill marks, try to resist the urge to move or lift the peaches before they're done grilling, this will cause the grill marks to be uneven.
- On medium heat, on the grill pan, anywhere from 1-3 minutes is the ideal time for grilling peaches. As you grill a few halves, you'll become more familiar with the amount of time needed to produce the grill marks
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