Grilled Peaches
Rachel Ricks
This recipe is an excellent solution to the "end of the summer surplus" of peaches. They are good served as a side dish, in a salad, or even as a dessert with some vanilla ice-cream.
Olive Oil
1 peach per person
1 Tbsp. brown sugar per peach (Optional)
Goat cheese (Optional)
Heat grill to medium heat. Slice peaches in half, remove pit, and brush with olive oil on both sides. Using tongs, place peaches - cut side down first - on grill. Cook until grill marks form, then turn over to cook other side. Spoon brown sugar into the pit of the peach while the second side is grilling to get a caramelized glaze. Remove peaches from grill and crumble goat cheese over top. Serve warm or at room temperature.
This recipe is an excellent solution to the "end of the summer surplus" of peaches. They are good served as a side dish, in a salad, or even as a dessert with some vanilla ice-cream.
Olive Oil
1 peach per person
1 Tbsp. brown sugar per peach (Optional)
Goat cheese (Optional)
Heat grill to medium heat. Slice peaches in half, remove pit, and brush with olive oil on both sides. Using tongs, place peaches - cut side down first - on grill. Cook until grill marks form, then turn over to cook other side. Spoon brown sugar into the pit of the peach while the second side is grilling to get a caramelized glaze. Remove peaches from grill and crumble goat cheese over top. Serve warm or at room temperature.
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