Rosewater Grilled Peaches
I am not much of a dessert person, so I decided to combine salty and sweet flavors. After grilling peaches, they get caramelized, and the sweetness from the caramelization goes so well with salty rosewater-infused ricotta.
This recipe takes no time to assemble, and it's a healthy alternative dessert!
Photos by Lauren Zaser
Serves: 6 - 8 people
4 peaches, riped
12 -16 oz fresh ricotta
3 tbsp rosewater
1 tsp kosher salt
Dried rose petals (optional)
Preheat your grill on high.
Cut the peaches in half. Carefully remove the pits.
Spray your grill with nonstick spray.
Grill the peaches, face-side down first for 4 -5 minutes. Then, flip and grill for 2 additional minutes.
In a small bowl, whisk ricotta, rosewater, and salt until well combined.
Let peaches cool. Scoop ricotta into the grilled peaches.
Drizzle honey and garnish with dried rose petals.