15 Jul Grilled Peach Treats
There’s always a time and a place for a baked dessert straight from the oven. However, in summer, we’re turning to the grill and making use of fresh, seasonal ingredients. Ripe, juicy peaches are the star of this quick and easy dessert. It’s simple, yet elevated, with incredible flavor thanks to the heat of the grill, a sprinkle of sugar and spice, and a drizzle of Durant balsamic vinegar and white peach vinegar for a vibrant combination. Serve these peaches on their own, or add a scoop of vanilla ice cream or a dollop of fresh whipped cream for good measure.
Recipe courtesy of Molly Allen.
Fire up the grill and allow it to preheat on high for about 10 minutes.
Slice the peaches in a turning motion from the stem, around to the bottom, and back to the stem. Twist each half to break the peach open and remove the pit. With the fruit side up, drizzle the peaches with olive oil.
In a small bowl, combine the brown sugar and cinnamon and set aside.
Place the peaches on the grill, fruit side down. Grill for 5 to 10 minutes on each side, until the peaches are tender and have deep grill marks.
Remove the peaches from the grill and sprinkle the fruit side with the brown sugar-cinnamon mixture.
To serve, drizzle the plate with white peach vinegar and balsamic vinegar. Place grilled peaches on top, skin side down. Serve with a scoop of vanilla ice cream and an additional drizzle of both vinegars.
Ingredients
Directions
Fire up the grill and allow it to preheat on high for about 10 minutes.
Slice the peaches in a turning motion from the stem, around to the bottom, and back to the stem. Twist each half to break the peach open and remove the pit. With the fruit side up, drizzle the peaches with olive oil.
In a small bowl, combine the brown sugar and cinnamon and set aside.
Place the peaches on the grill, fruit side down. Grill for 5 to 10 minutes on each side, until the peaches are tender and have deep grill marks.
Remove the peaches from the grill and sprinkle the fruit side with the brown sugar-cinnamon mixture.
To serve, drizzle the plate with white peach vinegar and balsamic vinegar. Place grilled peaches on top, skin side down. Serve with a scoop of vanilla ice cream and an additional drizzle of both vinegars.