I never heard of grilled peaches before I moved to North Carolina – are they just a North Carolina thing? If so, I want to spread the word and show you how sweet and easy they are.
My daughters and I headed for the Raleigh Farmer’s Market knowing it was the last week for peaches.
Peaches have a lot of sugar. Grilling carmelizes the sugar in the peach – that’s why they are so fantastic.
Before they are gone, run to the market and bring some home. It’s best if they are on the firm side. Sloppy ripe peaches have a lot of sugar which burns on the grill and they turn out a mess.
There are fancier ways to grill them, but I find if I keep things simple, I am much more likely to make the darn things and enjoy them without kitchen stress.
This is How I Grill my Peaches
-Use peaches that are still a bit firm; really ripe
ones have more sugar, which will burn really quickly and tend to dissolve in the grill heat
-Cut the peaches in half – I don’t even skin mine; brush each half with oil – I use coconut or olive oil.
-Use medium heat; once you put the peaches on the grill, don’t move them…..you want strong grill marks, as that is where the sugar caramelizes. Moving them around prevents the grill marks.
-I just serve them with a scoop of simple vanilla ice cream though I’ve heard some people like it with butter pecan.
Make extra reduced balsamic, because it’s fantastic on a frittata or plain vanilla ice cream later.
If you want info on how to make a reduced balsamic glaze (which is also delicious in the extreme just with vanilla ice cream) look here. I don’t start with an expensive balsamic vinegar – it gets delicious as it is reduced.
Oh – how about grilled peaches and prosciutto with arugula salad?
How are you ending summer?
Have you ever made grilled peaches?
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