By: Trevor Arsenault, P.H.Ec.
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
6 ripe juicy local peaches (see note below)
2 Tbsp (30 mL) canola oil or melted unsalted butter
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
3/4 cup (185 mL) ricotta cheese
1/3 cup (80 mL) liquid honey
Peaches—If your peaches are still firm, place them on the counter at room temperature and they should ripen within a few days. Refrigerate ripe peaches and eat them within a week of purchase. Not a fan of peaches? Use nectarines.
1. Preheat barbecue to high. If you forgot to do so the last time you barbecued, clean the grill with a wire brush.
2. Rinse peaches and pat dry. Slice in half from top to bottom following the natural crease. Twist apart to reveal 2 halves and use a paring knife or soup spoon to remove pits.
3. Stir together oil (or melted butter), cinnamon and nutmeg in a small bowl. Brush peach halves with mixture.
4. Cook cut-side down until grill marks appear, about 5 minutes. Flip over and grill skin-side for another 3 to 5 minutes until slightly charred.
5. Remove peaches from the grill and serve immediately in individual bowls with 1 Tbsp (30 mL) of ricotta cheese and approx. 1 tsp (5 mL) of honey drizzled on each.
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