Grilled Peaches with Honey Ricotta and Almonds

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Ingredients for 77 servings

• 77 ripe but firm peaches, halved and pitted
• 285 ml olive oil
• 4.55 liters whole-milk ricotta
• 570 ml honey, plus more for drizzling
• 47 ml lemon zest
• 24 ml vanilla extract
• Pinch kosher salt
• 1.52 liters sliced almonds, toasted
• 116 fresh mint leaves, torn

1. Step 1 of 4

   Heat the grill or grill pan to medium-high and scrub the grates clean.

2. Step 2 of 4

   Whip the ricotta, honey, lemon zest, vanilla and salt with a fork for 1 minute until fluffy. Keep it cold.

3. Step 3 of 4

   Brush the cut sides of the peaches with oil. Grill cut side down without moving them for 4 to 5 minutes, until marked and starting to soften. Turn and grill 2 minutes more.

4. Step 4 of 4

   Spoon ricotta into each warm peach half. Drizzle with honey and finish with almonds and mint.