I know, it’s late in the season to do a post about peaches, but I swear, local peaches are still on sale here at Paradise Market, so I didn’t hesitate when the dinner party menu I was using from the Williams-Sonoma Dinner Parties book included this Grilled Peaches dish for dessert. Once again, I adapted the recipe and made it my own.
The method I used for each step of this recipe differed greatly from the one outlined in the Dinner Parties book, because I’m lazy and I like to keep the cleanup as simple as possible. Therefore, instead of using the oven and a cookie sheet to toast the almonds, I just toasted them in a sautée pan and rather than using my gas grill outside to grill the peaches, once again, I whipped out my All-clad non-stick grill pan. During the party, I had just grilled the Halibut, so I actually had to wash the pan between the main course and the dessert course before I could fire it back up, but because it’s a non-stick pan, washing it was a breeze and it was ready for another round of action in no time.
I have to say, the guests at the party went unexpectedly wild about this dessert. None of us were prepared for the peaches to cook all the way through in such a short amount of time, so we all took our first bite a bit tenatively. The peaches only grill for about 6-7 minutes, but they come out soft, warm and sweet – all they way through. Guests also commented enthusiastically about the contrast among textures with the crunch of the almonds, the creamy chill of the ice cream and the warm, soft texture of the peaches. A splash of Balsamic Vinegar lent tang and flavor. One guest, Steve, likes to make a Balsamic reduction for grilled fruit, because then it’s an amazingly sweet addition. See the links to other blogs at the bottom of this post to find out more about how to do that. For me, the Balsamic vinegar was a last minute thought, and I was just glad to have splashed it in.
- ½ cup slivered almonds
- 3 large, ripe, yellow peaches, halved and pitted
- Extra virgin olive oil for brushing on peaches
- Vanilla ice cream
- Heat a 10-inch skillet over medium-high heat. Add almonds and toast, watching carefully so they don't burn. If the pan has truly had time to heat up, it takes about 2 minutes on the first side and then 1 minute after flipping them. Set almonds aside.
- Brush both sides of each peach half lightly with extra virgin olive oil. Place peach halves in the pan, round side down and grill for about 3 minutes. Check one to see if grill marks have appeared. Turn them over and grill on the other side until grill marks appear, about 4 more minutes.
- If peaches are large, place one half on each plate. For medium sized peaches, you could plate with two halves. Sprinkle with almonds and add a scoop of vanilla ice cream.
Grilled Peaches recipes from around the Food Blogosphere