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Recipe : Grilled Peaches with Ricotta, California Walnuts and Honey


4 medium ripe peaches, halved, pit removed 
1 teaspoon vegetable oil

1/2 cup ricotta
1/2 cup California walnuts
1/4 cup honey
4 fresh mint sprigs


  1. Preheat oven to 180°C. Place walnuts on a baking sheet. Toast walnuts for 5 minutes. Remove from oven. Roughly chop when cool.
    1. Preheat grill to medium high heat. Clean and lightly oil your grill. Brush each peach half with oil (or spray with cooking spray) on both sides.
    2. Grill peaches cut down for 4-5 minutes until grill marks form. Flip with tongs and grill another 1-2 minutes until peaches are slightly tender. Remove peaches from grill and place on a large plate.
    1. To serve, place two peach halves on a plate or in a small bowl. Top each half with ricotta and chopped toasted walnuts. Drizzle with honey and garnish with mint. Serve warm.

BY-Chef Sabyasachi Gorai

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