android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Serves 2

BBQ Peaches with Ricotta and Rose by Adam Byatt

Prep Time
10 min.
Cooking Time
20 min.
BBQ Temperature
200°C
Method
Direct
Prep Time
10 min.
Cooking Time
20 min.
BBQ Temperature
200°C
Method
Direct

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

Instructions

  • 01
    Place the dried rose, sugar and water in a saucepan and bring the boil, reduce by half, and remove from the heat.
  • 02
    Cut the peaches into wedges, remove the stones and cook dry on the grates until charred.
  • 03
    Add the peaches to the syrup to steep. Then roughly chop the mint.
  • 04
    Gently mix the ricotta with the olive oil and lemon zest.
  • 05
    Place the peaches flat onto a plate and spoon over the ricotta.
  • 06
    Sprinkle over the mint and fresh rose petals.
  • 07
    Mix a little of the syrup with the olive oil and drizzle around. Add a sprinkle of Maldon salt to finish.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo
Ingredients
Instructions

What do you need?

Recommended Tools