Duraznos al Grill con Requeson (Grilled Peaches with Ricotta Cheese)

Did you read our last post about the peaches on our neighbors’ tree? Their tree is still full of peaches and so we have been helping ourselves quite a bit (shhh, don’t tell them). If you do not have access to a peach tree know that it is peach season and they are available at almost every farmer’s market and grocery store.

This dish has to be the easiest recipe ever. It’s simple to prepare and not to mention fancy when plated. The only cooking needed is the actual grilling of the peaches, which softens the peaches and magnifies the sweetness and juiciness while adding a smoky flavor to each grilled peach.

This dish can be served for breakfast, dessert, or as a snack. Once I took a bite of the ricotta cheese combined with the honey I was catapulted to my childhood where I sat at my grandma’s kitchen table eating fresh flour tortillas slathered with requesón (ricotta cheese) and drizzled with miel virgen (honey). This decadent dish topped with sweet almonds and made with a handful of ingredients creates a luscious dessert easy enough for anyone to recreate.

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Duraznos al Grill con Requeson (Grilled Peaches with Ricotta Cheese)

Yield: 2 to 4 Servings


2 ripe peaches, peeled, halved with pits removed
1/2 cup fresh ricotta cheese or requesón
1/4 cup honey
Almond slivers
4 sprigs fresh mint


Oil the grill grate and set flame to med-high. When the grill is nice and hot, grill each half peach for 4 to 5 minutes per side. Place peaches on a plate with cut side facing up.

Place a dollop of approximately 2 tablespoons of fresh ricotta cheese or requesón in the center of each peach half and drizzle with honey. Sprinkle with slivered almonds. Garnish with a sprig of mint.

Written by Yvette / Photos by Yvette

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6 Responses to “Duraznos al Grill con Requeson (Grilled Peaches with Ricotta Cheese)”

  1. 1

    Simple, beautiful, and sounds delicious. What more could you ask for? Love the fork and knife…

    • Muy Bueno replied: — August 29th, 2012 @ 11:50 am

      My daughter is ten years old and knows how to make them herself. Her favorite part is drizzling the honey to make a fancy design. She decorated the photo above ;)

  2. 2
    vangie — August 30, 2012 @ 6:13 pm

    They look so good. Good job Maya on the decorating.

  3. 3
    Pamela Heiligenthal @ Enobytes — September 1, 2012 @ 6:49 pm

    This looks delicious as do many of your recipes. I’m a fan! I bet this recipe would pair nicely with a Loire Chenin blanc.

    • Muy Bueno replied: — September 5th, 2012 @ 3:27 pm

      Oh I bet it would Pamela! Yummy! Now I need to buy me a bottle and test it out, just to be sure ;)

  4. 4
    Pamela Heiligenthal @ Enobytes — September 5, 2012 @ 8:57 pm

    I’ll bring the bottle if you bring the food ;) A tasty delight assured!

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