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We just heard about this recipe from a guy at the store, where we were
begging for boxes. When we said we needed the boxes for our peaches, he said
(drooling a little at the thought) "Have you ever tried grilled
peaches?" His recipe was simple -- cut a large ripe peach vertically into
thirds, glaze with honey and butter then "smush into the grill to make sure
it cooks all over" -- when done, scrape off skin and serve pureed over ice
cream." Here's another version we found:
Grilled Peaches
Delicious with grilled fish, seafood, pork or chicken.
- Peaches, 1 per person
- 1/2 cup sherry vinegar or balsamic vinegar
- 1/4 cup brown sugar
- juice of 1 lemon
- 1/4 teaspoon freshly ground black pepper
Halve the peaches, remove pits. Drizzle with about 2
teaspoons of the lemon juice. Cover with plastic wrap and set aside.
In a small saucepan, combine vinegar, brown sugar,
remaining lemon juice and black pepper. Boil until reduced by about 1/2.
Place peaches cut-side down on a hot lightly oiled
grill. Cover and cook for about 2 minutes, or until there are grill
marks. Turn over and baste the cut sides with the vinegar mixture. Cover
the grill and cook for about 3 more minutes, or until softened. Serve
over vanilla ice cream or use for salsa. |
Scott's and Wil's version of the recipe:
Include a bag of
marshmellows on your ingredient list.
Toast marshmellows over hot coals after grilling peaches.
Throw out the peaches and eat the marshmellows.
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