Grilled Peaches with Maple Infused Ricotta Cheese and Prosciutto Dust


Grilled Peaches with Maple Infused Ricotta Cheese and Prosciutto Dust
2017-08-21 04:52:42

Yields 8
Ingredients
- Peaches
- 4 peaches, halved and pitted
- salt and pepper
- olive oil
- Fresh Ricotta Cheese
- 8 cups of whole milk
- 1 ½ cups of heavy cream
- 1 teaspoon salt
- 2 fresh lemons, juiced
- 2 tablespoons pure maple syrup
- Prosciutto Dust
- 5-6 slices of thin prosciutto
Instructions
- Grilled Peaches
- Heat grill to medium high heat, if using a grill pan rub 1 tablespoon of butter to pan.
- Cut peaches along the seam and twist off pits.
- Brush the peaches with a little oil and place on the grill, cut side down.
- Cook for about 3-4, or until peaches start to show the grill marks.
- Turn peaches over and cook 2-3 more minutes.
- Remove from the grill, season with salt and pepper, drizzle a little olive oil and fill with maple infused ricotta and finish with a little sprinkle of prosciutto dust.
- Ricotta
- Line a large colander with 3 layers of cheesecloth and place it over a large bowl.
- Slowly bring milk, cream, and salt to a rolling boil in a large heavy pot over moderate heat, stirring occasionally to prevent scorching until it reaches 195 degrees (about 12-15 minutes).
- Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles (about 2 minutes).
- Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, separate the ricotta in two bowls (one for savory ricotta to use for pasta, pizza, sandwiches… and the other for the maple infused ricotta).
- For the savory ricotta, taste and add olive oil and salt if needed and for the maple infused add the maple syrup and stir well.
- Ricotta will keep in the refrigerator 4-5 days.
- Prosciutto Dust
- Preheat the oven to 200°.
- Place 5-6 prosciutto slices in a single layer on a large baking sheet and bake until dried and crisp, about 1 hour. Cool to room temperature and grind in a spice grinder.
- Enjoy!
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