RECIPE: Grilled peaches.
Why hello there Rocky Mountain National Park. It was my first time visiting:
It was the morning after the reception and we were all hanging out making breakfast and drinking coffee … with an incredible mountain view. And Julene’s new husband, who was grilling up potatoes, turns to me and says, “so what do you think about maybe grilling up some peaches?”
Sure. Forget the small fact that I haven’t really done that before. Although there’s that grilled peach salad recipe, remember?
In classic form, I make it up. I rummage through the pantry and find some olive oil. (Important so it doesn’t dry out.) Look for something sweet. No honey: so opt for a tiny bit of maple syrup. Add cinnamon. Ground ginger. And a turn or two of freshly ground pepper … because I always add pepper to fruit to enhance/balance the sweetness. Baste the halves with the mixture and grill away on both sides.
RECIPE RATING: 5 of 5 mugs of coffee (with a mountain view).
- Pad of butter
- 4 ripe peaches, washed and cut in half (pits removed)
- 1 1/2 Tbsp olive oil (or grapeseed oil)
- 1 tsp honey or maple syrup
- 1/2 tsp cinnamon
- splash of ground ginger
- A couple turns on the pepper mill of freshly ground black pepper
- Wash and cut your peaches.
- In a small bowl, mix the basting ingredients.
- Heat up grill, griddle or cast iron pan on medium heat with a little butter.
- Brush the mixture generously on the open halves of the peaches. And cook until brown and caramelized, a couple minutes. Baste the bottom, while they’re cooking face down. Flip the peaches and cook the second side. (I covered the peaches with a large lid from a pot while they were cooking to keep all the steam inside.)
- Serve! Eat! Love!