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Grilled Peaches with Vanilla Ricotta and Rosemary Bourbon Sauce

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For some reason it feels like we equate Labor Day with summer’s end; a door shutting on the most beloved season of the year.  But September is still fair game for summer, and I find myself scrambling to capture the last fleeting bits of the season.

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Today, on this third day in September, it was 90 degrees and I spent all day selling vegetables outside- still felt plenty like summer to me.  I thought that kind of day called for grilling up something sweet.  Nothing to cure post-Labor Day blues like grilled peaches.

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You may have thought your grill was just for steaks and vegetables, but you’d be wrong.  Desserts have their place on there as well.  Anything looks nice with a few grill marks, but when you let fruit sizzle over flames you can really transform something good into something amazing.

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I loved using my dad’s grill when I still lived at home, but after K and I got married and moved into our house I missed being able to cook dinner outside.  One of my sweet friends got us this portable Weber grill for an anniversary gift, and I love it!  I swear I grilled every night for the first two weeks I had it.

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We’re still working on fixing the yard up (who knew shrubbery could be so needy?) but it’s slowly coming together.  I was so excited to add this picnic table to the back yard, but I was mainly excited because I found it at a yard sale for 10$! How cute is it??

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I’m seeing lots of picnics and barbecuing in our future.

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And I plan on squeezing every last bit of summer out of September.

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Grilled Peaches with Vanilla Ricotta and Rosemary Bourbon Sauce
Serves 4
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Ingredients
  1. 4 ripe peaches
  2. 3/4 cup ricotta
  3. 1/2 tsp vanilla extract
  4. 4 tbs bourbon
  5. sprig of fresh rosemary
  6. 2 tbs balsamic vinegar
  7. 1/2 tbs butter
  8. 1/2 tbs honey
Instructions
  1. Combine bourbon, sprig of rosemary (whole), balsamic vinegar, butter, and honey in a small saucepan.  Bring to medium heat and reduce until you have a thick sauce.  Remove rosemary sprig.
  2. Slice peaches and remove pits.  Brush with a little oil, and place face down on a hot grill for about 3 minutes.  Flip peaches, turn down the heat and close lid.  Cook for another 3-4 minutes.  Remove and set aside.
  3. Mix ricotta with vanilla extract and spoon mixture over peaches.  Serve with bourbon sauce and plenty of napkins.
Reclaiming Yesterday http://reclaimingyesterday.com/

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Cheers to a summery September!

 

 

 

 

 



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