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Grilled Stone Fruit with Ricotta and Balsamic Fig Glaze

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Ingredients

• For the ricotta,

• 4 cups whole milk
• 2 cups heavy cream
• 3 Tablespoons white vinegar
• salt and pepper to taste

• For the balsamic fig glaze,

• 1 cup fresh figs
• 2 cups high quality balsamic vinegar

• For the stone fruit,

• 6 fresh peaches
• 6 fresh nectarines
• 6 fresh plums
• 1/4 cup extra virgin olive oil
• pinch of salt

Instructions

1. Start making the ricotta. Add the milk, cream and vinegar to a stockpot or large saucepan and bring to a boil. Once curds have formed, scoop the ricotta into a cheesecloth-lined strainer and set that in the sink or over a large bowl to drain. Squeeze out as much liquid as you can. Salt and pepper to taste.
2. Start making the glaze. Pulse the figs and balsamic vinegar in a food processor and then pour the mixture into a saucepan and bring to a boil. Reduce heat to a simmer and let the mixture reduce by two thirds, or until it’s about the thickness of chocolate syrup. Pour through a fine mesh strainer into a small bowl, pushing down on the mixture to get all the glaze through. Set aside.
3. Preheat the grill. Cut each piece of fruit into 8 sections and discard the pits. Toss in a bowl with the olive oil and salt. Grill for 3-5 minutes per side, or until softened and glistening.
4. To assemble, evenly distribute the grilled fruit among each of 6 plates, top with a few tablespoons of warm ricotta and drizzle with balsamic fig glaze.

Notes