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.


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.


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.


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.


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??


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


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


Grilled Peaches with Vanilla Ricotta and Rosemary Bourbon Sauce
Serves 4
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  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
  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


Cheers to a summery September!






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