Peach season is finally here. This versatile fruit can be used in salads, compotes, salsas, preserves and pies or whatever clever idea you can think of. One way I like to prepare them is using a grill or grill pan to bring out the natural sweetness of the fruit. The desserts listed below are not overly sweet, but if preferred, sugar may be substituted for the honey.

Serves 2

2 peaches, halved and pitted
1/2 cup ricotta cheese
1 teaspoon lemon zest
1 tablespoon plus 2 teaspoons of honey
1/2 teaspoon of aged balsamic vinegar, divided or a balsamic glaze
4 mint leaves for garnish (julienned)
1/4 cup toasted and chopped hazelnuts for garnish (optional)

Grill the peaches for 10 minutes or until heated through and show prominent grill marks (for presentation purposes). In a small bowl, add the ricotta, zest and 1 tablespoon of honey and mix well. Place 1/2 of the ricotta mixture onto the center of a small plate, then repeat for the second plate. Place 2 halves of the grilled peaches onto each plate. Drizzle 1 teaspoon of honey and a few drops of the balsamic vinegar/glaze over the peaches on each plate. Add the mint leaves and nuts (optional) onto the plates.

Here’s a recipe for a blueberry compote that can be added to the dessert above. Vanilla ice cream or gelato can also be substituted for the ricotta cheese.

1 pint of blueberries
1/8 cup water
3 tablespoons of honey
Juice of 1/2 a lemon
Pinch of salt
1/2 teaspoon finely chopped fresh thyme

In a small saucepan, add all the above ingredients and cook down until thickened, about 15 minutes. Let cool for 5 minutes and spoon over the peaches.