Tuesday, September 8, 2009

Grilled Peaches


Looks good, eh? Whenever we grill, we try to make good use of our charcoal (read: we're too cheap to just let the coals burn down and let them go to waste, so we grill everything in sight until our little coals turn into an exhausted pile of ash). Usually, that means we end up with a bounty of grilled vegetables to use later in the week, but last night, there was nary a veggie in sight. We did, however, have too many not-so-fabulous peaches and no desire to eat them as they were. After staring down said peaches for a few seconds, the hubs and I shot each other a couple of shifty-eyed sideways glances, then a knowing nod, and with just a few deft swipes of a paring knife and some help from brown sugar, we knew we had a good thing going. It's so easy: slice the peaches in half, sprinkle some brown sugar on them, drop them onto the grill, drool as you watch the brown sugar carmelize and slowly drip towards the hot coals... These babies are great straight off the grill, but they're equally as good with fresh mint or rosemary over vanilla ice cream or sliced and served over toasted pound cake. I feel silly posting this since it's so simple, but it's too good to not share.



Grilled Peaches

Several peaches or nectarines, halved, pits removed
Brown sugar

1. Rub flesh side of peach halves with a generous amount of brown sugar and let sit for a few minutes.

2. Place peaches on grill, flesh side down. Grill for 1-2 minutes or until grill marks appear on the peaches. Remove from grill and serve immediately, or refrigerate for future use.

2 comments:

  1. Nuuuummyy.... I'm going to have to do this for my grandparents sometime when we visit during peach season. Can you imagine a tree-ripened peach done this way? I bet you would need just a hint of brown sugar. They'd be so sweet already!

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  2. Oh, for fruit that doesn't need help, I wouldn't put any brown sugar on it. It would be perfect as is.

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