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  • Grilled Peaches With Almond-Paste Filling and Blueberries

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  • 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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