Grilled Peaches with Lavender and Honey Whipped Ricotta
1/2 cup honey
1 tsp. Frolicking Deer Culinary Lavender
1 cup whole milk ricotta
4 peaches, halved, pits removed
1 Tbsp. coconut oil, melted
1/4 cup crushed almonds
pinch of salt
Directions:
Combine lavender and honey in a saucepan over low heat
Stir and cook 5-6 minutes until honey is thin and watery
Remove honey from heat, strain and allow to cool. Set aside
Add ricotta to a food processor and blend until smooth and creamy. Blend in 1 tablespoon of the honey
Turn the grill to high heat. Brush the peaches with coconut oil and place on the grill cut side down
Grill 2-3 minutes, rotating the peaches once during cooking
Remove from grill, sprinkle each with a pinch of salt and top with a spoonful of ricotta
Sprinkle crushed almonds to garnish and serve immediately
Click here for Frolicking Deer Culinary Lavender
