Today, we’re using up those delicious peaches that we got from Engelbrecht’s orchard. We are experimenting with varying levels of sweetness, and exploring which fresh herbs from the garden best accentuate these dishes.
First, let’s talk about grilling peaches. I had a little trouble halving my peaches the normal way (cutting them right down the middle and then removing the pit). So, I simply cut big pieces of peach from around the pit. You can cut your peaches whichever way you would like.
Turn your grill on medium. Let it heat up for a few minutes, and then grill the peaches cut-side-down for about 50 seconds. Press down gently for a few seconds to get those great grill marks. Flip them over, and cook the other side for a few more seconds. It’s easy as that! Plain grilled peaches are excellent with meat, in cocktails, and by themselves.
Now, for the recipes…
Our first variation on grilled peaches includes goat cheese and balsamic vinegar. With this recipe, you will sprinkle the peaches with salt and pepper, and drizzle with a little olive oil before grilling. Set the goat cheese out to come to room temperature before serving.
Once the peaches are grilled, pour over a little balsamic vinegar. We chose to garnish with fresh rosemary, which adds a LOT to the overall flavor.
Next, we have grilled peaches with goat cheese and honey. This is the simplest of the three—just serve the plain grilled peaches with a little of the room temperature goat cheese and drizzle with honey! Fresh basil takes it to the next level.
Lastly, the sweetest of the three—grilled peaches with cinnamon butter and creme anglaise. Make your creme anglaise by simply setting out some vanilla bean ice cream and allowing it to melt. The dish is best served when the melted ice cream is still a bit on the cold side.
Toast a tablespoon of pine nuts in a dry skillet until golden brown and fragrant.
Melt a couple of tablespoons of butter, then mix in a little cinnamon. Turn the peaches around in this a few times before grilling. If there is any left over, baste the peaches with it as they cook.
Set the peaches atop a little pool of the creme anglaise. Top with pine nuts and fresh mint for the perfect meal ender.