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Ροδάκινα Στη Σχάρα Με Τυρί Ricotta

Grilled Peaches With Ricotta

Degree of difficulty


Preparation time

15 minutes

Cooking Time

15 minutes




  • 4 cups milk
  • 3 tablespoons lemon juice, divided
  • 2 peaches, quartered with pits removed
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 4 tablespoons walnuts, roasted, chopped, and divided
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground allspice
  • salt and freshly ground pepper


  1. In a small pot, bring milk to a simmer over medium-low heat for 10 minutes. Stir in 2 tablespoons lemon juice and ½ teaspoon salt, then let the mixture sit, 1-2 minutes. Once the milk begins to curdle, slowly stir to continue the process. When the milk solids have completely separated, slowly strain through a cheesecloth-lined fine-mesh strainer. Keep the solids and discard the whey. Let the cheese cool and continue to drain.
  2. Meanwhile, drizzle the peaches with oil and season with salt and pepper. On a preheated grill pan, grill the peaches on one side until marks appear, 2- 3 minutes. Flip on the other cut side and cook until grill marks appear on that side too, 2-3 minutes.
  3. Transfer the peaches to a bowl and dress with honey, 3 tablespoons of the walnuts, remaining lemon juice, zest, allspice, and ¼ teaspoon salt.
  4. Spread the ricotta cheese evenly on a serving platter, place the grilled peach mixture on top, and garnish with the remaining walnuts.
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