Ingredients

• Fruit. Pineapples and peaches are classic grilling fruits, but I discovered apples also do amazingly well. You can grill pretty much anything that isn’t too watery, and if you want to grill little chunky fruits, like strawberries or cut up melon, have some skewers ready.
• 16 oz ricotta cheese
• 8 oz whipped cream cheese
• A liquid sweetener. Honey, molasses, agave, Karo, even simple syrup is fine here. You can also substitute artificial sweetener if you really want. Granulated sugar need not apply.
• corn tortillas
• cooking oil
• granulated sugar (yes, I know what I just said)
• salt
• garam masala spice powder

Sweet Ricotta Spread

Let your cream cheese and ricotta come to room temperature, then combine them with a couple of tablespoons of honey, to taste, but don’t make it too sweet. Stir it thoroughly, and refrigerate.

Spice Mix

1 part salt, 1 part sugar, 3 parts garam masala, more or less. You won’t need a huge quantity of this stuff, so don’t go crazy.

Directions

Time to fire up the grill and get your fruit ready. The bigger your fruit stays, the easier it’ll be to move around on the grill and the more forgiving it’ll be in cooking time. (example) Smear a little oil on your fruit, sprinkle with your prepared spice mix, and slap it on the grill.

How long should you cook it? You’ll be about halfway done when the scent starts attracting curious bystanders, but overall it’ll be 15-20 minutes, depending on the phase of the moon and heat of your grill and whatnot. You’re looking for soft, hot fruit, attractive grill marks on all sides, and an overall golden brown deliciousness. While you’re there, grill your tortillas.

Once everything is cooked, slice up your fruit into little manageable pieces, smear a dollop of the ricotta spread on a tortilla, load up some fruit, and serve it forth.

Sadly, I have no photos of the final product, because people were too busy shoving it in their faces. Which isn’t really that sad, if you think about it.