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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
Calories: 542
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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