Probably one of the best things about living in Virginia is access to fresh Georgia peaches at almost any store. Last night was one of those sit on the couch together with wine and netflix marathon. About half through our endless episodes of undercover boss the need for some snacks set in, but neither wanted to leave the house. Thankfully I am pretty handy in the kitchen #trophyhusband.
I love grilling fruit either on the grill or via a grill pan, but apparently this is something that many people think is crazy. This I learned last night when a overly wined up girlfriend kept saying “you’re going to wreck my peaches for breakfast tomorrow paaaauuulll.” So to quite the haters in your life and show them magic of grilled fruit make sure that you brush it with some very high quality olive oil this adds another layer of flavor and will make the grilling possible so it doesn’t stick and burn.
Peaches, plums, and even apricots make perfect grill companions, as do all other stone fruits. They’re more delicate, so leave the skins on and then peel them afterwards (or just leave the peels on). There are few summer desserts tastier than grilled peaches with ice cream, but they also pair well with grilled pork tenderloin, chicken, or steak.I like the in salsa with red onion and jalapeno as well.
For the dessert above its really easy to make and super tasty on a summer night.
- 4 peaches cut in half brushed with high quality olive oil
- 4 table spoons of honey
- small bunch of mint chopped fine
- 1/4 to 1/2 cup of ricotta impastata
Brush peaches with olive oil and place onto a hot grill maybe 400 if you can get a temp off of it. Let the peaches sit for 5-6 minutes until soft but not gushy they will pull away from the grill with no problem that’s when you know they are done. Drizzle the honey over the still hot peaches let sit to cool down a little. Add chopped mint into the ricotta stir to bring together.
This is also really good with ice cream as well or if you have crushed nuts or granola to put on top is a added bit of crunch.