Dessert,  Food,  Mediterranean Diet,  Recipes

Grilled Stone Fruit with Whipped Ricotta

An outdoor grill or a stove-top grill pan can quickly turn summer stone fruit, like peaches, nectarines, apricots, and plums, into caramelized sweet treats. Use ripe but firm fruit.


Nonstick cooking spray

4 peaches or nectarines (or 8 apricots or plums), halved and pitted

2 teaspoons extra-virgin olive oil

¾ cup whole-milk ricotta cheese

1 tablespoon honey

¼ teaspoon freshly grated nutmeg

4 sprigs mint for garnish (optional)


  1. Spray the cold grill or a grill pan with nonstick cooking spray. Heat the grill or grill pan to medium heat.
  2. Place a large, empty bowl in the refrigerator to chill.
  3. Brush the fruit all over with the oil. Place the fruit cut-side down on the grill or pan and cook for 3 to 5 minutes or until grill marks appear. (If you’re using a grill pan, cook in two batches.) Using tongs, turn the fruit over. Cover the grill (or the grill pan with aluminum foil) and cook for 4 to 6 minutes until the fruit is easily pierced with a sharp knife. Set aside to cool.
  4. Remove the bowl from the refrigerator and add the ricotta. Using an electric beater, beat the ricotta on high for 2 minutes. Add the honey and nutmeg and beat for 1 more minute. Divide the warm (or room temperature) fruit among 4 serving bowls, top with the ricotta mixture and a sprig of mint (if using), and serve.

Ingredient tip: We love the super freshness and ease of grating nutmeg pods with a Microplane or citrus zester vs. using (less-fresh) jarred ground nutmeg. Fresh nutmeg pods are about the size of a small peach pit and are sold in the supermarket spice aisle.

Per Serving Calories: 176; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 24mg; Sodium: 40mg; Total Carbohydrates: 20g; Fiber: 2g; Protein: 7g

Segrave-Daly RD, Deanna; Ball RD, Serena. The 30-Minute Mediterranean Diet Cookbook: 101 Easy, Flavorful Recipes for Lifelong Health (p. 292). Rockridge Press. Kindle Edition.