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
Serves: 4
Ingredients
-
4
peaches halved and pitted
-
1/2
cup whole blueberries
-
1/2
cup ricotta cheese
-
5
teaspoons honey
-
1
teaspoon vanilla extract
-
1/2
teaspoon ground cardamom
-
4
teaspoons crystalized ginger minced
-
8
mint leaves torn into small pieces
Directions
- 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.
- Combine the blueberries, ricotta, one tsp honey, vanilla and cardamom.
- 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.
- This recipe was entered in the contest for Your Best Berry Recipe
More Great Recipes:
Cheese|Fruit|Grill/Barbecue|Summer|Gluten-Free|Vegan|Vegetarian|Dessert|Breakfast
0 Comments