This quick and easy sweet treat is easy to whip up when you’re having a summer grill-out. Prepare the ricotta mix (which can be made with or without dairy) and the balsamic glaze beforehand and store in the fridge if you want to throw peaches on the fire after your barbecue. This dessert is so tasty, but it’s totally guilt-free!
Grilled Peaches with Ricotta Stuffing and Balsamic Glaze
- 4 large peaches, halved and pitted
- 1 tablespoon extra virgin olive oil
- 1 cup low-fat ricotta cheese OR non-dairy substitute (such as Tofutti)
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 2 tablespoons low-fat milk, dairy or non-dairy
- 2 tablespoons Balsamic Glaze (see below)
Brush both sides of each peach half with oil, and place flat side down on a heated grill or grill pan. Grill for about 4 minutes, turn the peach halves over, and cook for a few more minutes, until soft. While the peaches are grilling, mix the ricotta, milk, cinnamon, and nutmeg in a small bowl, stirring to incorporate flavors evenly. Remove the peaches from the grill, and scoop 1⁄4 cup of the ricotta mixture into the center of each peach half. Drizzle balsamic glaze over each, and serve.
- 2 cups balsamic vinegar
In a large saucepan, heat the balsamic vinegar over low heat for 25 to 30 minutes. Just simmer it, and do not let it boil. To test, dip a wooden spoon into the glaze; if you run your finger over the back of the spoon, it should leave a clean line. Cool and store in a squeeze bottle to drizzle on salads, entrées, and desserts.