| Grilled Peach Dessert |
| Right Food for the Season - Late Summer |
| Written by Chad Ammidown |
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They never really got special that way. I tried using a smoker in my grill and used applewood chips but fruit just does not want to absorb the smokiness or something because it was very ordinary. I then tried slicing them in half and grilling at a variety of temperatures… it was then (about 10 peaches later) that I found some magic. The trick I came up with was low and slow heat. I basically was able to put two peach halves (cut side down) at the back of the grill on low heat after I had finished grilling up some steaks. After forgetting them for a good 15 minutes I went back to see that they softened up quite a bit so I flipped them to the skin side for about 5 minutes and then tried them out. I was nicely surprised at the warm taste and how juicy they were with a hint of char flavor. As is they would make a nice side with some salt and even pepper on them. However, I decided that since I was able to walk away from them, I would use it as a dessert. So this is what I came up with… 1 peach 4 mint leaves 1 tbs cinnamon 1 star anise pinch of kosher salt ¼ cup of Splenda (feel free to use sugar or brown sugar) ½ cup of whiskey a few drops of vanilla extract (vanilla bean would rock here as well) In a sauce pan I mixed all ingredients but the peach and mint (keep the star anise whole for later removal) and brought them to a simmer while my grill was warming up. I placed my halved peach (cut side down) on the oiled grill and let it sit covered for 10-15 minutes. Bring the sauce/glaze to the grill and flip over the peach to the skin side. Brush on some glaze to the cut side and cover the grill. I applied more glaze every minute or so for 5 minutes. This gives a nice level of flavor to the glaze. Place one peach half in a bowl and spoon over the glaze. Give a quick julienne to the mint and drop some over the peach. An alternative would be to add whipped cream or ice cream to the top and then adding the mint.
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One of the great things about New England is the diversity in produce farms. Around the end of August you start to see locally grown peaches showing up in farmers’ markets and even in some grocery stores.
paula makes this comment
Saturday 12 September, 2009