Ingredients
Equipment
Method
- Combine the lavender and honey in a saucepan over low heat. Stir and cook over low heat for 5 to 6 minutes, until the honey is thin and watery. Remove the honey from the heat and let it sit for 5 minutes. Use a slotted spoon or fine mesh sieve to remove the lavender pieces.
- Add the ricotta to a food processor and blend until smooth and creamy. Blend in 1 tablespoon of the honey.
- Brush the peaches with the melted coconut oil. Heat the grill on the highest setting and add the peaches, cut side down. Grill for 2 to 3 minutes, rotating the peaches once during cooking time.
- Remove the peaches, sprinkle with a pinch of salt and top each with a spoonful of the ricotta, then drizzle with the honey. Sprinkle on extra dried lavender if desired. Serve immediately!
Notes
- Storage: Store any leftover grilled peaches and ricotta in an airtight container in the refrigerator. They should last for about 2 to 3 days. Reheat peaches gently to enjoy them warm.
- Freezing: While fresh peaches don’t freeze well after grilling, you can freeze the lavender honey separately to use later.
- Pairing: Serve this dish alongside a refreshing salad or as a lovely dessert after grilled meats. Its flavors complement both savory and sweet meals.
- Variations: Try using different fruits like nectarines or plums for a similar yet unique experience. Each fruit brings its own character to the dish.
- Presentation: Garnish with fresh mint leaves for a pop of color and extra freshness. This enhances the visual appeal of your dish.