(KUTV) Petite Feast Utah Chef Victoria Topham visited Fresh Living with a delicious recipe for Grill Smoked Nectarines with Honey Ricotta.
Planking food is a simple. You need a thin hardwood plank (cedar, pecan or fruitwood work well for this recipe) that can be purchased at most kitchen stores or grocery stores. Planking imparts the sweet, buttery, aromatic flavor of the plank to the foods you are cooking. For this dessert recipe, I've chosen nectarines, but any sturdy, seasonal fruit would work. Nectarines, plums and peaches are perfect in the warmer months and apples, pears and grapes work well in the cooler months. To prepare the plank, submerge it in water for at least 1 hour, flipping the plank after 30 minutes to ensure that it is soaked through. *You may also soak the plank in fruit juice or wine.
1 C house made or high quality store bought ricotta (see recipe on Petite Feast's website)
1 T fresh mint, chopped
6 ea nectarines, washed and halved and pitted
2 T honey, for drizzling
12 x 6" pecan, cedar or fruitwood grilling plank
Prepare plank: Submerge plank in water on rimmed baking sheet. Weight plank with a dinner plate to keep submerged. Flip plank after 30 minutes.
Preheat grill with an indirect fire. Prepare a medium-high fire on one side and a low fire on the other.
Heat the soaked plank on the medium-high of the grill for 5-8 minutes or until it begins to crackle and smoke. Meanwhile, place cut nectarines on the grill, cut side down, for 2-3 minutes or until grill marks appear. Transfer the plank to the cooler side of the grill and place nectarines on the plank, cut side up. Close grill lid and smoke for 6-8 minutes.
To serve: Spoon ricotta decoratively on a serving platter. Place grill smoked nectarines on top. Drizzle with honey and chopped mint.