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Grilled Bourbon-Pecan Peaches with Ricotta and Basil

Grilled Bourbon-Pecan Peaches with Ricotta and Basil
Serves 8
Chef Barry Maiden uses sorghum to sweeten the sauce for these peaches; the grain has been a staple in the Southern larder for generations. It adds a nutty depth that matches well with the bourbon and contrasts with the sweetness of the fruit. If you can’t find sorghum molasses, substitute a dark, smoky honey or maple syrup.
  1. ¾ cup chopped pecans
  2. 1 stick (4 ounces) unsalted butter
  3. ¼ cup dark brown sugar
  4. ¼ cup sorghum molasses
  5. 1 ounce bourbon
  6. 1 teaspoon ground cinnamon
  7. 4 peaches, halved and pitted
  8. ½ cup ricotta cheese
  9. 2 to 3 fresh basil leaves
  1. Light a gas or charcoal grill to medium-high heat. When hot, place a medium-size saucepan on the grill away from the center. Add pecans and cook, stirring, until fragrant and lightly toasted, 2 to 3 minutes. Add butter and stir until melted. Add sugar, sorghum, bourbon, and cinnamon and bring to a boil. Reduce heat to medium and simmer 3 to 5 minutes until sauce has thickened slightly.
  2. It will be dark and syrupy.
  3. Brush peach halves with a thin layer of sauce and grill 4 to 6 minutes per side, or until peaches have softened and have grill marks. To serve, plate peaches cut side up, spoon ricotta over peaches, and drizzle with a spoonful of remaining pecan sauce (you may have leftover sauce). Garnish with basil and serve.
culture: the word on cheese https://culturecheesemag.com/
Photographed by Brian Samuels

Barry Maiden

Barry Maiden is the former chef and proprietor of Hungry Mother and State Park. He's looking ahead to his next venture.