Grilled peaches with coconut ricotta and maple syrup
Fifteen minutes, almost all of it on the grill
Nectarines, not too ripe, brushed with maple syrup on the cut side and grilled for three or four minutes per side.
On top, quenelles of ricotta worked with shredded coconut and more maple syrup.
15 min
Preparation time
Dessert
Category
Low
Difficulty
2 portions
Servings
What's needed
Serves 2.
3 nectarines, not too ripe
3.5 oz ricotta (cow's milk or vegan)
10g shredded coconut
15 ml Dark Maple Syrup
Seven steps
The grid
Warm it up well.
Peaches
Wash, dry and halve them. Remove the pit and brush the cut side with a little maple syrup.
Grid
Arrange them cut-side down and cook for 3-4 minutes, then flip and cook on the other side as well.
Plate
Let it cool slightly and arrange 3 halves on each plate.
Ricotta cheese
Cream it with the desiccated coconut and maple syrup until smooth.
The quenelles
Using two spoons, form quenelles and place them on the peaches.
Serves
Finish with a drizzle of maple syrup and serve immediately.
Two things to know
The peaches must not be ripe. On the grill, a ripe peach falls apart: you need a still firm flesh.
Cut side first. That's where the syrup caramelizes and creates the grill marks.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up well to cooking and stands out in a mixture.
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