Chef Vinny, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Fresh Ricotta with Grilled Stone Fruit.

2 peaches

½ cup fresh ricotta gentile di amatrice

4 mint leaves

2 tbs pistachio (chopped)

2 tbs honey

1. Start by cutting the peaches in half and removing the pit.

2. Place the peaches cut side down on a hot grill pan and grill for 3 to 5 minutes or until the peaches have gained grill marks.

3. Once desired color is achieved remove grom grill and place on cutting board.

4. Cut each halved peach into three wedges and set aside.

5. Begin to the plate by placing the fresh ricotta on the bottom of the plate.

6. Place the cut peaches on top of the ricotta, drizzle with honey, sprinkle the crumbled pistachio and garnish with mint.