Grilled Fresh Peaches Recipe

From Dorothy McNett's Recipe Book.

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Grilled Fresh Peaches

From Dorothy McNett's recipes at Do these only when fresh local peaches are in season. These are delicious served with a green salad, or as a dessert with a bit of caramel sauce, or as a side dish to grilled meat.

3-4 fresh ripe firm peaches
drizzles of balsamic vinegar
extra virgin olive oil or safflower oil
pinch of sea salt

If grilling on a bbq, use medium heat. This is also great done with a stove top grill pan. Either way, slice peaches in half, remove the stone. If the peaches are quite hard, not soft to the touch, also slice just a bit off of the rounded side. Lightly brush the cut side with some oil. Drizzle some balsamic vinegar into each cavity and allow to stand a few minutes, or even 30 minutes or so. When ready to cook, place hollow side down on hot grill or grill pan. Cook about 2 minutes, turn over, and grill 1-2 minutes more, watching carefully so as not to over cook them. It is the cut side that needs to be nicely browned so don't worry too much about getting the rounded side brown! They will soften and get a bit brown, but do not cook them so long that they fall apart! If serving with a grilled steak, arrange steak and peach on a plate and drizzle some of the finishing sauce from the steak into the peach cavity. Or, dollop in a bit of chutney or salsa. Serve, sprinkled with a bit of semi-coarse sea salt.

Recipe created 2009-08-09.

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