Roasted peaches add a depth of flavour that compliments the sweet, creaminess of ricotta and the Amaretto liqueur adds richness. Best yet, it’s a recipe that requires little prep and fuss. You don’t even have to measure anything. In no time at all, you’ll have a dessert to impress. Everybody will love it!
Pro Tips:
1. Grilled peaches are delicious, but this recipe works with any stone fruit.
2. Choose peaches that are ripe, firm and unblemished.
3. You can use whole milk or part skim ricotta for this recipe. We recommend whole milk for the creamiest texture and best flavour.
You’ll need:
- CedarWorks NZ Gourmet Grilling Planks
- Water, for soaking the planks
- 4 peaches cut into halves, stones removed, and flesh scored
- 250 g ricotta cheese
- 2 tbsp caster sugar
- 2 – 3 tbsp Amaretto liqueur
- 50 g Amaretti biscuits
- Flaked almonds, coconut flakes, or some fresh thyme for decoration
Step 1:
Soak your cedar planks in water for at least 30 minutes.
Step 2:
Drain the ricotta and place it in a bowl. Sweeten to taste with some caster sugar, and then pour in some Amaretto liqueur. Start with a tablespoon and just taste test it. You’ll know when to stop.
Step 3:
Arrange the peach halves on the gourmet grilling plank, cut side up. To keep them from rolling around on the plank, you can trim a small slice off the skin side, so they have a flat plane to rest on.
Step 4:
Divide the ricotta mixture between the peach halves, spooning the cream into the indentation left by the pit. Sprinkle lightly with sugar. Place the plank on the grill or in the oven for 3-10 minutes.
Cooking time will depend on how close the peaches are to the element or flame. The closer they are to the heat, the faster the cream will caramelise and the less cooked your peaches will be.
Watch closely and remove immediately when the cream is melted and caramelised to a light golden brown, but not burnt.
Step 5:
Using tongs, carefully remove the peaches from the plank. Lightly dust with sugar, add some crushed amaretti cookies and other toppings as you wish, then serve warm.
