grilled peaches // rosemary // honey-ricotta // pistachios

peachesoverhead2So we found ourselves with a box full of peaches from flemington markets recently (weekend, closing time, lots of shouting, five bucks). After eating a kilo of furry summer goodness in one afternoon (then again the next morning, and then again the next afternoon), you start to go kinda crazy and need to try something different. If you find yourself in a similar position towards the end of summer with more peaches than you know what to do with, don’t make jam, don’t poach them with syrup and don’t keep senselessly wolfing them down whole. Grill them.

This little plate doesn’t sit comfortably as either a savoury or a sweet. It turned out – quite accidentally – kind of like a slightly sweet entree or maybe a savoury dessert. Whatever it was, it was fucking delicious.
peachesingredients

(for 6 people)

6 peaches (under-ripe is good)
100g fresh ricotta
rosemary, chopped
1 tsp honey, or to taste
pinch of cinnamon, or to taste
small handful of pistachios
pinch of sea salt
black pepper


peachesscatter peachesbowl2
Cut peaches in half and drizzle with olive oil. Rub all over with sea salt, black pepper and rosemary, or chuck everything in a bowl and toss. Whip the honey and cinnamon into the ricotta until smooth and creamy, and refrigerate. Toast the pistachios and finely chop. Grill the peaches flesh side down on a smoking hot bbq or skillet for one or two minutes, or until they are charred.

Dollop with honeyed ricotta and sprinkle with pistachios (if that wasn’t obvious). If you wanna make this a sweet-sweet dessert, now is the time to drizzle with extra honey.
peachesbowl
peacheseating peachesfinished

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