Summer 2022

Adam Byatt x Weber’s Perfect BBQ Peaches with Ricotta and Rose

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4 Slightly Under Ripe Peaches

1 Bunch Fresh Mint

200g Salted Fresh Ricotta

10 Fresh Rose Petals

4 Heads Dried Rose Petals

Olive Oil

200g Sugar

200ml Water

2 Amalfi Lemons

Maldon Salt


This is the perfect summer dessert, so simple and yet a real showstopper. Here, I’m going to use the barbecue to gently caramelise the peaches, adding a little pinch of Maldon Salt to lift the flavours of the peach and the ricotta’.

  1. Place the dried rose, sugar and water in a pan and bring the boil, reduce by half, and remove from the heat.
  2. Cut the peaches into wedges, remove the stones and cook dry on the grates until charred.
  3. Add the peaches to the syrup to steep.
  4. Roughly chop the mint.
  5. Gently mix the ricotta with the olive oil and lemon zest.
  6. Place the peaches flat onto a plate.
  7. Spoon over the ricotta.
  8. Sprinkle over the mint and fresh rose petals.
  9. Mix a little of the syrup with the olive oil and drizzle around. Add a sprinkle of Maldon Salt to finish. Summer in one bite.
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