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Three caramelized peach halves are served on a bed of creamy mascarpone, drizzled with balsamic glaze and garnished with fresh mint leaves on a white plate with a brown rim.

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
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Dessert
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Grilled Peaches
  • 4 peaches halved and pitted
  • 1 tablespoon olive oil
  • 1 tablespoon honey optional
Whipped Ricotta
  • 1 cup whole milk ricotta
  • 2 tablespoon heavy cream
  • ½ teaspoon lemon zest
  • Pinch flaky sea salt
Balsamic Glaze
  • 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).
  3. Spoon the whipped ricotta onto a plate, top with the grilled peaches, drizzle with the balsamic, and finish with torn mint, flaky sea salt, and crushed pistachios.

Notes

The balsamic is doing most of the work here, and the one I use is Bona Furtuna's aged. Code THISGUYCOOKS takes 20% off at bonafurtuna.com.
Storage: best grilled and served fresh. The whipped ricotta keeps refrigerated, sealed, for up to 4 days on its own.

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