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)
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
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