Grilled Bourbon-Pecan Peaches with Ricotta and Basil | culture: the word on cheese
Make the most of summer peaches by basting them in pecan-studded syrup, grilling them, then finishing with a dollop of fresh ricotta.
Ingredients
- 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
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