Balsamic-Glazed Grilled Peaches with Whipped Ricotta

Caramelized grilled peaches paired with cool whipped ricotta and a glossy balsamic drizzle. Equal parts sweet, creamy, and tangy, good either as a late-summer side or a light dessert.

Why You'll Love Balsamic-Glazed Grilled Peaches with Whipped Ricotta

Sweet peaches, tangy balsamic, and creamy whipped ricotta come together with minimal prep. Use firm-ripe peaches for clean grill marks, and whip the ricotta just before plating so it holds its volume.

Tips and Tricks

• Use firm-ripe peaches for better texture and clean grill marks.
• Whip ricotta just before plating for maximum volume.
• Chill serving plates for a cool contrast to the warm fruit.

Variations

• Savory Twist: Cracked black pepper and shaved Parmigiano-Reggiano.
• Vegan: Whipped coconut cream instead of ricotta.
• Cheese Swap: Mascarpone or burrata for a richer base.

Substitutions

• Peaches → nectarines or plums
• Ricotta → labneh for tangier flavor

Best served with

• Chilled Vermentino or Lambrusco
• Toasted sourdough or crostini
• Light arugula salad with lemon vinaigrette

How to Store Leftovers

• Whipped ricotta: refrigerate airtight up to 3 days.
• Grilled peaches: best fresh, but refrigerate up to 1 day; bring to room temp before serving.

Common Questions

Balsamic-Glazed Grilled Peaches with Whipped Ricotta

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Caramelized grilled peaches paired with cool whipped ricotta and a glossy balsamic drizzle. Equal parts sweet, creamy, and tangy: great for late-summer gatherings or as a not-too-sweet dessert.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Appetizer, Dessert

Cuisine: Californian, Italian

Calories: 542

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 peaches halved and pitted
• 1 tablespoon olive oil
• 1 tablespoon honey optional
• 1 cup whole milk ricotta
• 2 tablespoon heavy cream
• ½ teaspoon lemon zest
• Pinch flaky sea salt
• 2 tablespoon aged Bona Furtuna balsamic vinegar
• a few Fresh mint leaves torn
• Flaky sea salt to finish
• Crushed pistachios or almonds optional

Equipment

• Grill or grill pan
• Mixing bowl
• Small saucepan (if reducing balsamic)
• Vitamix or high-speed blender
• Metal spatula

Method

 

Grill the Peaches

1. Preheat a grill or grill pan to medium-high heat.
2. Brush peach halves lightly with olive oil (and honey if using).
3. Place peaches cut-side down; grill 3-4 minutes until charred and caramelized.
4. Flip and grill 1-2 minutes on skin side; remove and let cool slightly.

Whip the Ricotta

1. In a Vitamix, blend ricotta, heavy cream, lemon zest, and a pinch of flaky sea salt until smooth and airy (30-60 seconds).
2. Transfer to a bowl and keep chilled.

Balsamic Glaze

1. If using aged Bona Furtuna balsamic, drizzle directly.
2. For standard balsamic: simmer ¼ cup in a small pan until reduced by half (5-7 minutes).

Nutrition

Calories: 542kcalCarbohydrates: 79gProtein: 6gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 34mgSodium: 87mgPotassium: 775mgFiber: 9gSugar: 69gVitamin A: 2398IUVitamin C: 26mgCalcium: 46mgIron: 2mg

Notes

Storage: best grilled and served fresh. The whipped ricotta keeps refrigerated, sealed, for up to 4 days on its own.

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