grilled sweet ripe peaches, a dessert perfect for a summer’s day that’s low in calories and high in nutrients
Peaches are the sweetest when they’re ripe and ripe peaches are ideal to use for this recipe. To quickly ripen peaches place peaches in a paper bag with a banana or an apple. These fruits give off high levels of ethylene gas which allow peaches to ripen quickly. Peaches are loaded with minerals like calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. They are low in calories, about 50 calories for one small sized fruit, containing no saturated fat or cholesterol. They are also a good source of dietary fiber, which helps regulate blood sugar levels and aids in digestive health. This is one dessert specially made for the summertime you’ll want to make over and over again.
3 tablespoons coconut sugar (or honey, maple syrup etc)
¾ cup balsamic vinegar
2 large fresh peaches, halved and pitted
2 ½ ounces ricotta cheese
Palm-full of pistachios, chopped (or nut of your choice)
Mint leaves for garnish
Coconut oil, for greasing
- In a saucepan on medium heat, stir together the coconut sugar (or honey, maple syrup etc), and balsamic vinegar. Simmer until liquid has reduced by about one half. It should become thicker. Remove from heat, set aside.
- Preheat cast iron grill for medium heat. Lightly oil the grill with coconut oil. Place peaches on the grill cut side down. Cook for about 5 minutes, until the peach flesh has caramelized. Turn peaches over and brush the tops with the balsamic glaze. Allow to cook for another 2 to 3 minutes.
- In a small pan on medium heat, dry roast pistachios until slightly browned. When finished, let cool and roughly chop.
- Add peaches to serving dish, drizzle with remaining balsamic glaze. Add a dollop of ricotta cheese, chopped pistachios, and garnish with mint leaves.
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