Ingredients
- Serves 4
- 8 apricots (ripe but firm), cut in half and stone removed (Rosedale Orchard, Willowbrook Orchard, Earnscleugh Co Op Orchards, Waitaki Orchards)
- 250g ricotta (Holy Cow)
- 1 lemon, zest
- 1 orange, zest
- 4 Tbsp raw cane or coconut sugar
GRILLED APRICOTS AND RICOTTA
Method
- Heat up the barbecue or griddle pan to hot
- Finely grate the zest from the lemon and orange and mix with the sugar and allow to sit for 10 minutes to infuse
- When the barbecue is hot place the cut side of the apricots directly onto the griddle bars and allow to char (blacken) slightly and soften, about 5 minutes
- Remove the apricots and place onto a dish, sprinkle about 1 tablespoon of the infused sugar over the peaches, cover with plastic wrap and leave for 10 – 20 minutes while the juices seep out of the peaches
- To assemble: place the apricots onto a large platter, add a little of the sugar
- Spoon over the ricotta so that you get good dollops placed over the fruit
- Spoon over any juices from the apricots and finish by scattering over the infused sugar
- Best eaten at room temperature
Comments
A simple marriage of summer flavours with the cooling ricotta and tangy citrus makes this simple dessert one of my summer favourites.
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