Grilled Peaches with Ricotta & Raspberries

Grilled Peaches with Ricotta & Raspberries

4 peaches, halved and pitted

Nonstick cooking spray

1 cup ricotta cheese

½ cup raspberries

2 tablespoons fresh mint leaves

¼ cup honey


  1. Preheat outdoor grill for direct grilling over medium-high heat. Lightly spray peaches with cooking spray. Transfer peaches to grill and cook 4 to 6 minutes or until peaches start to soften, turning and rotating occasionally.
  2. Spread ¼ cup ricotta into each of 4 dessert plates or bowls. Place peaches over ricotta; sprinkle with raspberries and mint leaves. Drizzle with honey and serve immediately.

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