Grilled Peaches With Almond-Paste Filling and Blueberries

3 peaches, halved and pitted
1/4 cup butter, at room temperature
1/2 cup cream cheese
1/2 cup ricotta cheese
1/4 cup honey
1/2 cup powdered sugar
4 ounces almond paste
Rum, to taste
1/4 cup caramel sauce
1/2 cup blueberries
Mint leaves, for garnish

Brush each of the peach halves with some of the butter and grill until soft.

In a food processor, combine the cream cheese, ricotta, honey, powdered sugar, almond paste and rum until creamy and fluffy. Drizzle each serving plate with some of the caramel, place 1 grilled peach half on top and fill each with a scoop of filling. Garnish each with some of the blueberries and mint.

Makes 6 servings.

— Recipe from Sierra Nut House in Fresno, Calif.


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