There seem to be a lot of peaches around in the supermarkets at the moment, imported from South Africa. While a far cry from the luscious silky juiciness of a home-grown peach in high summer, these fruits shouldn’t be overlooked. As with all slightly sub-standard stone fruits, they can be transformed into delectable eating with a simple heat treatment.

Peaches take particularly well to grilling, which concentrates their natural sugars and makes them incredibly sweet and meltingly delicious. I like to stuff halved peaches with a heaped spoonful of ricotta, which melts slightly under the heat of the grill but adds a delicious creaminess to the caramelized fruit.

To finish, a drizzle of vanilla balsamic syrup gives a sweet-sour tang to the creamy peaches, and a handful of crumbled amaretti biscuits provides texture (you could also use toasted almonds – almond goes excellently with peaches). Give this a go and pretend it’s summer, even if just for a fleeting moment.

Grilled peaches with ricotta, crumbled amaretti and vanilla balsamic syrup
(serves 2)

100ml balsamic vinegar
½ tsp vanilla extract
2 large peaches, ripe but firm
2 tbsp caster sugar
4 heaped tbsp ricotta
A handful of amaretti biscuits

First, make the balsamic syrup. Put the balsamic vinegar in a small saucepan with the vanilla and simmer for about ten minutes until reduced, sticky and syrupy. Set aside.

Pre-heat the grill to high (around 220C). Halve the peaches and remove the stones, then place them cut side up in a baking dish.

Sprinkle with the sugar, and grill for about five minutes until they are starting to caramelise. Take them out of the grill, spoon the ricotta into the hollows, then grill for another five minutes or so until everything is starting to char and bubble. Divide between two serving bowls, then crumble over the amaretti and drizzle over some of the vanilla balsamic (you may have some left over, in which case keep it in the fridge for another dessert!).

Read more of Elly’s recipes on her blog: nutmegsseven.co.uk