Grilled Peaches with Almond Ricotta and Toasted Amaretti
Charred summer peaches over whipped almond ricotta, finished with crushed amaretti and honey — a light Italian dessert.
Best for A protein-rich, fruit-forward finish that satisfies a sweet craving without a sugar spike
This is my favorite way to end a summer dinner the Italian way: ripe peaches take beautifully to the grill, where the heat concentrates their sugars and leaves smoky, caramelized stripes. Underneath sits a whipped ricotta loosened with a little almond and honey, giving you real protein and a cloud-soft base that offsets the warm fruit. A scatter of crushed amaretti and toasted almonds is the only crunch you need — no cream, no fuss, no heap of added sugar.
Ingredients
- 4 ripe but firm yellow peaches , freestone if you can find them
- 250 g whole-milk ricotta , well drained
- 20 g almond butter , smooth, unsweetened
- 30 g honey , divided
- 1 ml pure almond extract
- 30 g amaretti cookies , crushed
- 20 g Sliced almonds , toasted
- 10 ml neutral oil
- 1 g fine sea salt (optional – can be omitted)
- 4 fresh mint leaves , torn (optional – can be omitted)
Instructions
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1
In a bowl, whip the ricotta with the almond butter, half the honey (15 g), and the almond extract until smooth and airy, about 2 minutes with a whisk or hand mixer. Cover and chill while you grill the peaches so it firms up and the flavors settle.
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2
Heat a grill pan or outdoor grill to medium-high and brush the grates lightly with neutral oil. Brush the cut sides of the peaches with a little of the remaining honey, then lay them cut-side down and grill undisturbed until deep char marks form and the fruit softens slightly, 3 to 4 minutes. Flip and grill the skin side for another 2 minutes to warm through.
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3
Spread the whipped almond ricotta across four plates or a shared platter. Nestle two warm peach halves on each, drizzle with the last of the honey, and scatter over the crushed amaretti and toasted sliced almonds. Finish with a pinch of flaky salt and torn mint, and serve while the peaches are still warm against the cool ricotta.