29 August 2014

Grilled Peaches

Have you ever tried grilled peaches?
What a treat!
And there's no recipe really--
just some quick instruction.


Whip up a small amount (1/3 c?) of fresh whipping cream, slowly adding sugar (1 T?), till stiff peaks form.  Set aside.


Halve and pit peaches.  Grill face-down over 
medium flame for about 4 to 5 minutes; turn about 
90 degrees and grill for another 4 to 5 minutes. 
(This makes the cool cross-hatches and dubs you "Oh Great Grill Master"!)
You'll actually want them more charred than I have
them in the picture.  Charred = yummy.

While grilling, melt about 2 T butter and 2 T honey
in a small pan.  Don't measure--just guess.
Throw in about a 1/2 t cinnamon and a good 
pinch of nutmeg, stirring to combine well. 
(Nutmeg is my favorite spice--I just thought you might want to know that.)
Hey, Grill Master!
Don't forget to go rotate the peaches.


If you've got one of these hanging around in your kitchen,
pour the sauce into it. 
(I have a few on hand for making impressive food presentations.
Yes, cuz I'm that much of a foodie nerd.)
  If you don't [sigh], you can make do with a spoon.


The minute those peaches are done, place two halves
on each plate and drizzle sauce over everything.
Garnish with a mint leaf and, if you're like me, 
snap a picture fast because the peaches are hot
and that whipped cream is going to slide.  
This is good to know if you're serving to guests, too.  
Unless you don't mind handing them a lop-sided display, 
you may want to do the assembly right at the table.
Then again, if you're feeding some hungry men,
they won't care about your silly presentation...


Just fyi, using these estimated amounts,
I've been making three peaches/servings.

What a great, and simple, way to serve up
nature's freshness!

1 comment:

Katy Cameron said...

Hmm, I have those kind of squeezy bottle... Of course I've never actually *used* them, what with the fact that I never feed anyone but myself in this house...

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