Follow these steps for perfect results
peaches
halved and pitted
blueberries
whole
ricotta cheese
whole
honey
liquid
vanilla extract
pure
ground cardamom
ground
crystalized ginger
minced
mint leaves
torn
Slice a small portion off the skin-side of the peach halves to stabilize them when plated.
Preheat a grill or grill-pan to high heat.
Brush the flesh side of the peach halves with oil.
Grill the peach halves flesh-side down until grill marks appear but the peaches are still firm.
In a bowl, combine blueberries, ricotta cheese, 1 teaspoon of honey, vanilla extract, and ground cardamom.
Divide the cheese mixture equally and spoon onto the grilled peach halves.
Top each peach half with 1 teaspoon of crystallized ginger and 1 teaspoon of honey.
Garnish with torn mint leaves and serve immediately.
Expert advice for the best results
For a smoky flavor, use a charcoal grill.
Grill peaches until slightly softened but not mushy.
Serve immediately after grilling.
Everything you need to know before you start
5 minutes
The cheese mixture can be prepared ahead of time.
Arrange peach halves on a plate, drizzle with extra honey, and garnish with mint.
Serve warm or at room temperature.
Pair with a scoop of vanilla ice cream.
Light and bubbly, complements the sweetness of the peaches.
Discover the story behind this recipe
Fusion of Indian spices with Western fruit-based dessert.
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