Grilled peach brains

Sink your teeth into a zombified Version of this summer grilling classic

Note: If you are a zombie, this recipe does not contain any real brains.

Makes 4 servings

Ingredients:

2 peaches

1 Tablespoon lemon juice

1 Tablespoon olive oil

1 cup ricotta

1 Tablespoon heavy cream

1 Tablespoon finely minced basil and/or mint

1 teaspoon lemon zest

1 Tablespoon honey

1 Tablespoon red colored jam (such as strawberry or raspberry)

Instructions:

For the peaches: Pre-heat grill on medium heat. Carefully peel the peaches.* Cut peaches in half and remove the pit. Use a channel peeler to carve the rounded side of each fruit half by making one central line to create two “lobes.” Move the fruit rather than the peeler to carve out S-shapes and swirls on either side of the lobes. Brush the peaches with lemon juice to prevent browning while you work. Brush the flat side of the peaches with olive oil. Place cut side down on grill. Cook for 5 minutes or until grill marks appear and peaches begin to soften. Remove peaches from grill.

For the ricotta base: Add ricotta, heavy cream, herbs, lemon zest, and a pinch of salt to the bowl of a stand mixer. Use a whisk attachment to beat on medium speed for approximately 2 minutes. Mixture will be smooth and airy when ready.

For the glaze: Mix honey and jam together in a bowl. Use a pastry brush to apply to the freshly grilled peaches. Drizzle any remaining glaze around the plate.

*Peaches should be just ripe; if they are too soft, they will be challenging to carve and won’t hold their shape as well. Freestone peaches are also recommended to remove the pit more easily without damaging the shape.