If using fresh homemade ricotta, mix the cinnamon ricotta crème before refrigerating. If using store-bought ricotta, take out of the refrigerator about 30-minutes prior to allow it soften up a little.
Add all of the cinnamon ricotta crème ingredients to a small mixing bowl. Whisk together. The crème may be a little too thin for serving right away, so refrigerate it while grilling the peaches to allow the crème to firm up.
Fire up The Grill
Preheat the grill to medium-high. If you have already been grilling food, start the peaches after everything else is done.
Prepare the Peaches
Using a sharp paring knife, run it down the seam of the peach. Cut the peaches in half and remove the pits.
Brush the cut side of the peaches with oil.
Grill the Peaches
Grill the peaches with the oiled cut-side down over medium-high heat until grill marks form and the peaches begin to brown; about 3 to 5 minutes.
Flip the peaches and grill for an additional 3 to 5 minutes more, or until the peaches are soft, but should not fall apart or become mushy. Remove the peaches from the grill.
Serve the Peaches
Serve the grilled peaches with a dollop or two of the cinnamon ricotta crème, sprinkle with chopped pecans and drizzle with honey.
For best results use Freestone Peaches that have a strong peach aroma and give a little when squeezed by hand. Grilled peaches can be served with cinnamon ricotta crème or they can be served plain with vanilla ice cream, and paired with a cold glass of dessert wine or port. Flip the peaches and grill for an additional 3 to 5 minutes more, or until the peaches are soft, but should not fall apart or become mushy.It is normal for the peach skin to become loose and fall away from the flesh. You can pull the skin off before serving if desired.Keep in mind that grilled peaches aren’t only for dessert. Serve them as an accompaniment to a salad, grilled pork or even use them as an ingredient in a barbecue sauce. The possibilities are endless!
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