Photographed by Brian Samuels
Grilled Bourbon-Pecan Peaches with Ricotta and Basil
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.
- ¾ cup chopped pecans
- 1 stick 4 ounces unsalted butter
- ¼ cup dark brown sugar
- ¼ cup sorghum molasses
- 1 ounce bourbon
- 1 teaspoon ground cinnamon
- 4 peaches halved and pitted
- ½ cup ricotta cheese
- 2 to 3 fresh basil leaves
- 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.
- It will be dark and syrupy.
- 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.