This summer, peaches are everywhere for me.
Since we’re deep into summer, here’s a dessert—or breakfast—idea that feels just right. Fresh fruit, honey and a hint of cheese make a simple, elegant dish: grilled peaches topped with ricotta whipped with lavender honey.
Some summers I struggle to find even one great peach, but this year I’ve had a run of wonderful fruit. I’ve gotten better at judging ripeness by watching peaches on the counter as they soften, similar to how I learned to pick avocados—buy them firm and wait for the perfect moment.
When peaches are borderline, there are plenty of ways to save them: roast, caramelize, bake into a cobbler, or grill. Grilling adds a smoky sweetness that complements the fruit’s natural flavor.
This season I’ve also been using a lot of lavender. I bought a big pot in spring and have been enjoying the delicate flowers ever since. I infused a little honey with dried lavender, then used that floral honey in the ricotta and as a finishing drizzle over the hot grilled peaches.
The combination of sweet, smoky, floral and creamy is irresistible. I usually don’t call fruit a full dessert, but these peaches feel indulgent while still light. For contrast, add a crunchy topping—an oatmeal crumble or a toasted cookie crumble elevates the texture.
I’m a big fan of whipped ricotta—it’s a great alternative to ice cream or a heavy cream. Whipped ricotta adds richness without too much sweetness and pairs beautifully with fresh fruit.
Picture this on a weekend morning or as an effortless summer dessert: hot, caramelized peach halves, a generous spoonful of lavender-honey whipped ricotta, a drizzle of that floral honey and an optional sprinkle of extra dried lavender.
Below is the recipe—simple, quick and perfect for seasonal fruit.
Grilled Peaches with Lavender Honey Whipped Ricotta
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Ingredients
- 1/2 cup honey
- 1 teaspoon dried culinary lavender plus extra for sprinkling
- 1 cup whole milk ricotta cheese
- 4 peaches sliced in half, pits removed
- 1 tablespoon coconut oil melted
- pinch of salt
Instructions
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Combine the lavender and honey in a small saucepan over low heat. Stir and warm for 5 to 6 minutes, until the honey becomes thin and runny. Remove from the heat and let sit for 5 minutes, then strain out the lavender with a slotted spoon or fine-mesh sieve.
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Place the ricotta in a food processor and blend until smooth and creamy. Stir in 1 tablespoon of the lavender honey to sweeten the ricotta.
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Brush the peach halves with melted coconut oil. Heat a grill to high and place the peaches cut-side down. Grill 2 to 3 minutes, turning once, until caramelized and marked. Remove from the grill, season with a pinch of salt, top each peach with a spoonful of whipped ricotta and drizzle with the remaining lavender honey. Sprinkle extra dried lavender if you like and serve immediately.
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Optional: brush the peaches with a splash of bourbon before grilling for an extra layer of flavor.