Cinnamon Grilled Nectarines With Whipped Ricotta And Toasted Walnuts
When crafting desserts, my foundation lies in two essential elements: the luscious decadence of chocolate or the vibrant freshness of fruit. Since we have beautiful seasonal stone fruit available, for this dessert I wanted to start with juicy nectarines.
Infusing a touch of wholesomeness, I make sure these star ingredients not only taste amazing but also bring a dash of vitality to the table. And because I’m all about that perfect blend of indulgence and nutrition, walnuts join the party for that added crunch and goodness.
Tips for this recipe
- You want your nectarines to be on the harder side of ripe, still edible but not very soft.
- You can use peaches for this recipe too, or a combo of both.
- Save time by making the whipped ricotta in advance and storing in the fridge.
Cinnamon Grilled Nectarines With Whipped Ricotta And Toasted Walnuts
The perfect harmony of grilled maple-cinnamon peaches, adorned with a luscious dollop of whipped vanilla bean ricotta, and crowned with crunchy walnuts—an exquisite symphony of flavors for pure dessert bliss.
Serves:
8
Prep time:
20 minutes
Cook time:
10 minutes
INGREDIENTS
- 4 large ripened peaches or nectarines, cut in half and pits removed
- 3 tablespoons butter (45g), melted
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- 1 cup Australian walnuts
Whipped Vanilla Bean Ricotta
- 360g smooth ricotta
- 1 vanilla bean, seeds scraped
- 1 to 2 tablespoons maple syrup (adjust to taste)
METHOD
- In a large pan over medium heat, add melted butter.
- Stir in cinnamon and maple syrup, ensuring they are well combined.
- Place the halved peaches or nectarines in the pan, cut side down.
- Grill for approximately 2 minutes or until the fruit develops grill marks.
- Sprinkle walnuts into the pan, ensuring they are coated with the butter and maple syrup mixture.
- Continue grilling for an additional 3-5 minutes, spooning the sauce over the walnuts to coat them evenly.
- Carefully transfer the grilled peaches or nectarines to a serving plate, arranging them cut side up. Place the walnuts in a separate bowl.
- In a mixing bowl, combine the ricotta, scraped vanilla bean seeds, and maple syrup. Whip the mixture using a whisk until it reaches a smooth and fluffy consistency.
- Dollop the whipped vanilla bean ricotta onto the grilled peaches.
- Sprinkle the walnuts over the ricotta-topped peaches. Serve immediately.
Notes
- You want your peaches or nectarines to be on the harder side of ripe, still edible but not very soft.
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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