Grilled Peaches with Fresh Lemon Ricotta
Grilled Peaches with Fresh Lemon Ricotta
4 fresh peaches, halved and pit removed
1 tablespoon coconut or avocado oil
1 tablespoon aged balsamic vinegar
1 tablespoon local honey
1/2 teaspoon ground cinnamon
Pinch of sea salt
1/2 cup toasted pecans or walnuts, chopped
Heat grill to medium high or 350 degrees. Place halved peaches flesh side up on platter. In small mixing bowl, whisk together oil, balsamic vinegar, honey and sea salt. Brush peaches with mixture and place peaches on hot grill, turning once, for about 3-4 minutes each side. Remove from grill and place back on platter. Top with Fresh Lemon Ricotta and garnish with toasted pecans.
Fresh Lemon Ricotta Cheese
4 cups organic whole milk
1 cup organic cream or half & half
½ teaspoon kosher sea salt
2 tablespoons fresh squeezed lemon juice
Zest of 1 lemon
Bring milk, cream and salt to a gentle boil in a large saucepan. When at the boiling point, turn off burner and remove from heat. Add lemon juice and stir until mixture starts to curdle. Let stand for 5 minutes before adding lemon zest and stir. Pour curdled mixture into a cheesecloth-lined fine mesh strainer and set in a large bowl to drain off liquid whey. Let liquid drain for about 15-20 minutes or until desired ricotta consistency. Squeeze excess liquid from cheesecloth if needed for a more crumbled consistency. Refrigerate ricotta in an airtight container for 1 week. Save the liquid whey for smoothies for a protein boost!
