Ingredients:

  • 1 cup Whole Milk Ricotta Cheese (drained of excess liquid)
  • 2 Tbsp Liquid Honey (plus extra for drizzling)
  • ½ tsp Ground Cinnamon
  • ¼ tsp Pure Vanilla Extract (Optional)
  • Pinch Fine Sea Salt
  • 4 large Ripe Peaches (freestone variety preferred)
  • 1 Tbsp Neutral Oil or Unsalted Butter (for brushing)
  • 1 tsp Granulated Sugar (Optional, for dusting)

Instructions:

  1. If the ricotta appears wet, place it in a fine-mesh sieve over a bowl for 5 minutes to drain off any excess liquid.
  2. In a mixing bowl, combine the drained ricotta, 2 tablespoons of honey, ground cinnamon, vanilla extract (if using), and a pinch of salt.
  3. Use a whisk or fork to vigorously whip the mixture for 1–2 minutes until it becomes noticeably lighter, fluffier, and smoother—like a thick, sweet cloud.
  4. Cover the bowl and refrigerate the ricotta cream while preparing and cooking the peaches.
  5. Preheat your grill or grill pan to medium-high heat (about 375°F / 190°C). Brush the grates clean and lightly oil them if necessary.
  6. Slice the peaches in half lengthwise, running the knife around the pit. Gently twist the halves apart and remove the pit.
  7. Brush the cut side of each peach half lightly with oil or melted butter. If desired, lightly dust the cut surface with a small amount of granulated sugar to encourage caramelisation.
  8. Place the peach halves cut-side down on the hot grill. Cook for 3–4 minutes undisturbed until deep golden brown grill marks appear.
  9. Flip the peaches over onto the skin side and cook for another 3–4 minutes until the peaches are tender but still hold their shape.
  10. Remove the peaches immediately from the grill and let them rest briefly on a platter for 2 minutes.
  11. Retrieve the chilled Cinnamon-Honey Ricotta. Place two warm peach halves on each serving plate.
  12. Generously spoon a large dollop of the ricotta cream into the cavity of each peach half. Drizzle with an extra swirl of liquid honey right before serving.