It’s Peach Season and we simply can’t get enough!
This is the week when it seems we have every wonderful local fruit possible. Muskmelons, blueberries and raspberries, tasty apples, plums, and the show-off of the season – fresh, juicy peaches.
I stopped at the farm stand and smelled the peaches the second I walked through the door! I bought a big greedy bagful, and was tempted to try to eat one in the car on the way home. That would have been a mistake.
The first bite into this golden treasure, drips down my chin; I don’t care, and I have absolutely no trouble being “in the moment.“
There will be a batch of peach cobbler, peach jam for later in the year, of course, and for a brief time, they will be a constant star in morning fruit salad. If we have company, some peach ice cream might magically appear, but one of the easiest way to make a grand statement with peaches is to grill them.
This is one of those simple brunch recipes that you can also serve at any dinner for dessert, and they are great hot or at room temperature. I often served them as a starter for breakfast at the inn, and never a complaint!
The peaches are the star
The peaches are the star when they are in season, but you can substitute any fresh stone fruit when at their best: apples, plums, pears, or even exotic pineapple, use your imagination. The grilling brings out the natural sugars, and elevates their simplicity. If it is raining, you can cook these nicely in a cast iron frying pan.
Sprinkle with whatever berry is good. Blackberries, blueberries, Autumn strawberries, and raspberries, would all be great. Enjoy my secret recipe Ginger Rum Sauce as well…
While making this dish, you have to listen to Greg Brown’s “Canned Goods.” Taste a little of the summer!
Grilled Peaches with Ginger Rum Sauce
- 6 ripe “freestone” peaches
- 2 tbsp. melted butter or olive oil
- 4 tbsp. brown sugar
- Nuts or crystalized ginger to garnish
Select peaches that are local, ripe, with a lovely peach aroma but still firm. Large ones are easier to work with, and make sure you get “freestone” and not “cling” or you won’t be able to cut them apart easily. Ask. Slice peaches in half all around lengthwise, twist, and separate so you can remove the pits.
Brush with butter or olive oil. Place the brown sugar in a shallow dish or baking sheet and place the peaches cut-side down to set for a few minutes. During this rest, the sugar will melt and coat the peaches evenly. The sugar is not essential, but it does add a lovely flavor that enhances the peaches, but if you want to leave the sugar off, the peaches will still be sweet and delicious.
Starting with flesh side down, grill until nicely colored over indirect coals (this is good to do after the rest of the meal is grilled and the coals are wearing out). You can use your outside grill, a grill pan, or iron frying pan on the top of the stove. Turn only once, and finish grilling until peaches are cooked. It doesn’t take long, and just a minute on the second side. You will want color, nice grill marks, but not mushy fruit, so don’t walk away.
Place two peach halves on each plate and drizzle with Ginger Rum Sauce, a little maple syrup, or a Raspberry Vinegar sauce. Eat as is, or sprinkle with berries and chopped nuts if desired. My grandson loves it with some minced mint as well. Of course, it all tastes better if you eat it in the garden.
You can also make a lot of these ahead of time to serve as dessert for a party, arranged on a large tray.
Ginger Rum Sauce
Shh, this is as simple as it gets…
Melted ice cream, yum! When we were kids (and even now) we all loved the ice cream “soup” left in the bowl at the end of the treat. Nothing is easier than transforming this childhood memory into a luscious sauce for many types of desserts, not just grilled fruit.
To top the peaches, I use a ginger ice cream from our local Walpole Creamery; local is best, but use what you can find nearest you. You can use any flavor ice-cream that you love! My husband would prefer a really good vanilla, but peach on peach is pretty wonderful too. You don’t like rum? Use ginger brandy, or leave it out and just use the melted ice cream as is.
- 1 cup ginger ice cream
- 2 tsp. Meyer dark rum
Let ice cream melt. Mix in rum. Drizzle over peaches. Done.
This is one of my favorite ridiculously easy “secret recipes.” Coconut ice cream works well here too! Or maple walnut…
Raspberry and Vinegar Fruit Drizzling Sauce
This one is tart and tangy, but extremely flavorful and as easy as it gets. Mix together 3 tablespoons of raspberry liquor, 1 teaspoon of champagne or white wine vinegar, and a small pinch of salt.
© Copyright 2021– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.