The perfect grilled dessert, rich but not overly sweet.


¼ c. butter

1 tbsp. honey


3 plums

1 cup of whole milk ricotta

1 tsp lemon zest

1 ½ tbsp Amaretto

Luxardo cherries

¼ c. toasted almonds



  1. Add 16 oz of liquid to drip tray and preheat your Kenyon Grill on med-high.
  2. Cut plums in half and drizzle with melted butter and honey all over them, then sprinkle on some salt. 
  3. Place plums on the grill, cut-side down, until slightly charred (for about 4 minutes per side)
  4. Meanwhile, in a medium bowl, combine ricotta, honey, lemon zest, and amaretto.
  5. Cut plums into smaller pieces and place them on top of the ricotta mixture. Sprinkle the toasted almonds and place cherries on top. 


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