BBQ Peaches with Ricotta and Rose by Adam Byatt

  • People

    Serves 2

  • Prep Time

    10 min.

  • Cooking Time

    20 min.

  • BBQ Temperature


  • Method



the Ingredients

Peaches 02
  • 4 Slightly Under Ripe Peaches
  • 1 Bunch Fresh Mint
  • 200g Salted Fresh Ricotta
  • 10 Fresh Rose Petals
  • Olive Oil
  • Zest of 2 Amalfi Lemons

For the Syrup

  • 4 Heads Dried Rose Petals
  • 200g Sugar
  • 200ml Water


  • Place the dried rose, sugar and water in a saucepan and bring the boil, reduce by half, and remove from the heat.
  • Cut the peaches into wedges, remove the stones and cook dry on the grates until charred.
  • Add the peaches to the syrup to steep. Then roughly chop the mint.
  • Gently mix the ricotta with the olive oil and lemon zest.
  • Place the peaches flat onto a plate and spoon over the ricotta.
  • Sprinkle over the mint and fresh rose petals.
  • Mix a little of the syrup with the olive oil and drizzle around. Add a sprinkle of Maldon salt to finish.

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