Grilled peaches

Grilled peaches

Pesche alla griglia

By
From
Sharing Puglia
Serves
4
Photographer
Alicia Taylor

When yellow peaches are at their peak in ripeness and packed with natural sugar, this is the dish for you. You can use any variety of peach for this recipe as long as they are ripe.

Ingredients

Quantity Ingredient
4 peaches, halved and stoned
2 tablespoons honey
1/2 vanilla bean, seeds scraped
handful mint leaves, shredded
60ml amaretto or frangelico
100g fresh ricotta
75g pistachio nuts, roughly chopped

Method

  1. Preheat the oven to 160°C.
  2. Heat a chargrill pan over high heat and oil it well. When hot, place the peach halves, cut side down, on the grill for 3 minutes and then carefully turn over and cook for another 3 minutes. Remove the peaches from the grill, cover loosely with foil and set aside.
  3. Put the honey, vanilla seeds, mint and amaretto in a small bowl and combine.
  4. Place the peaches in a shallow baking dish and pour the honey mixture over the top. Bake in the oven for 10 minutes, or until the peaches have caramelised.
  5. Take the peaches out of the oven, divide among serving bowls, top with the fresh ricotta, scatter over the pistachio nuts and serve either warm or at room temperature.
Tags:
italy
italian
puglia
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