Indian-Spiced Grilled Peaches, Blueberries And Ricotta

1. 1

   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.

2. 2

   Combine the blueberries, ricotta, one tsp honey, vanilla and cardamom.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.