Grilled Peaches

July 15, 2010

I really like baking.  Obviously.  Sauteing, roasting, frying – they’re all things that I consider part of my, you know, cooking repertoire.  But grilling?  I have left that to the meat eaters and fire lovers in the past.  Sure, I’ll pull out my ol’ George Foreman once in a while to weave a new flavor into my Boca burger, but, let’s be honest, I’m not into the real deal.  That is, of course until, I saw this delicious sounding recipe for grilled peaches.

What was I to do?  A grilled dessert.  A grilled not-so-bad-for-you dessert.  A grilled dessert that would have been a perfect addition to our ongoing 4th of July festivities…where we already had a grill!  I had to try it.

With the help of some fire savvy friends, we were able to successfully grill peaches with sugar on top (delightful burnt caramel flavors ensued), accompanied by a lovely Greek yogurt maple topping, with some crushed biscotti on top.  Heaven on a grill, one might say.

Grilled Peaches (adapted from Ina Garten)

Ingredients

4 ripe peaches, cut in 1/2 and pitted

1/4 cup sugar

1 cup Greek 2% yogurt

1/4 cup Grade A maple syrup

4 biscotti cookies, crumbled

Method

Dip all of the peaches, cut side down into the sugar, until they are thoroughly coated on the cut side.

Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don’t stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they’re slightly charred.

Mix together the yogurt and maple syrup.  Adjust syrup to taste.

Serve peaches with maple yogurt and sprinkle with crumbled biscotti.

Photography Credit: Patrick Tregenza and Hannah Mellman

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3 Responses to “Grilled Peaches”

  1. Kira Says:

    Ooooh! A cousin taught this one to me a couple years ago and my life was changed. 🙂

    Other good things to know — you can serve them with ice cream and ginger snaps, and it’s not quite the same, but if like me you don’t have a grill, you can do them in the oven, too.

  2. Jon Says:

    I tried something similar, though without the brilliant crumble topping. It pairs well with cold, crisp white wines with a bit of fizz.


  3. I found you through Jon and Audrey, and I’m going to have to try this as soon as I get back from their wedding. Also going to take his wine suggestion…


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