Grilled peaches, raspberries and ricotta

Photo by Simon Lambert.
Photo by Simon Lambert.
A simple marriage of summer flavours with cooling ricotta and tangy citrus makes this simple dessert one of my summer favourites.



Serves 4

4 peaches (ripe but firm), cut in half and stone removed
250g fresh raspberries
250g ricotta
1 lemon, zest
1 orange, zest
4 Tbsp raw cane or coconut sugar


Heat up the barbecue or griddle pan to hot.

Finely grate the zest from the lemon and orange, mix with the sugar and allow to sit for 10 minutes to infuse.

When the barbecue is hot, place the cut side of the peaches directly on to the griddle bars and allow to char slightly and soften, about 5 minutes.

Remove the peaches and place on a dish, sprinkle about 1 tablespoon of the infused sugar over the peaches, cover with plastic wrap and leave so the juices seep out of the peaches, (10-20 minutes).

To assemble: place the peaches on a large platter, scatter over the raspberries and a little of the sugar. Spoon over the ricotta using a dessertspoon so that you get good dollops placed over the fruit.

Spoon over any juices from the peaches and finish by scattering over the infused sugar.

Best eaten at room temperature.


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