Back in GA! On my drive from the airport to the mountains yesterday, I was unable to resist roadside temptation.
Peaches! Peaches! Peaches!
A long mountain run this morning gave me time to dream up how the peaches were going to be lunch. While they honestly would have been glorious just as they are in their fresh fuzzy way, I decided to grill them. This recipe is so versatile and I have found it to be the perfect brunch item.
Cut a peach in 1/2 and remove the pit. Brush with olive oil, sprinkle with salt and grill over low open flame for 3-4 minutes. Peach should be still be firm but cooked through with nice grill marks. Place peaches on a platter. In a small bowl mix 1 cup warmed ricotta cheese with 1 tablespoon fresh, finely chopped basil. Or thyme. Or lemon verbena. Or mint. Add pinch fresh ground black pepper and a pinch of nice sea salt. Fill 1/2 peach center with the herb ricotta. Drizzle peach halves with a wee bit of honey, a wee bit of balsamic and a wee bit of olive oil. Serve as is or on a bed of arugula.
As part of a brunch I would serve the 1/2 peaches as either a first course, with the arugula, OR as a main course by increasing the portion to 1 peach (2 halves) per person. As a main course, wrap the peach halves with prosciutto before grilling for a more substantial meal. Its great as a main with the arugula but I have also served them with couscous for heartier fare.
They are gorgeous with mimosas. What’s not though? 🙂
If you are not into ricotta, you can make this with a yoghurt filling and serve as a dessert. Add fig preserve (or fresh chopped fig) to plain greek yoghurt for added sweetness. Yoghurt mixed with mascarpone and or creme fraiche is also divine and adds some complexity to the flavors. Basically, you can’t get this one wrong!
Let me know how it goes. Hope its peachy keen. (I had to say it).