Author Notes
Ginger, mint and cardamom lend an indian accent to this dish. It can be served as a dessert or even at brunch. I buy small amounts of crystalized ginger and cardamom from the bulk section at the market, ensuring freshness. Keep the blueberries whole as pectin from the berry can create an off-putting texture when mixed with dairy. —brisketandbagels.com
Ingredients
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4
peaches halved and pitted
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1/2 cup
whole blueberries
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1/2 cup
ricotta cheese
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5 teaspoons
honey
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1 teaspoon
vanilla extract
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1/2 teaspoon
ground cardamom
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4 teaspoons
crystalized ginger minced
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8
mint leaves torn into small pieces
Directions
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Slice off a small portion of the skin-side of the peach which allow the peach to be more stable when plated. Heat a grill or grill-pan to high. Brush flesh side of peaches with oil and grill flesh-side down till marked but still firm.
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Combine the blueberries, ricotta, one tsp honey, vanilla and cardamom.
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Equally dived the cheese mixture and spoon onto the peach halves. Top peach halves with 1 tsp each of crystalized ginger and honey. Garnish with torn mint.
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