Something Sweet on the Grill

Something Sweet on the Grill

After quote a bit of resistance, I finally got to try grilled peaches.

A Summer Staple

We eat a lot of peaches in my house.

At the farmers’ market, my fiance makes a direct beeline for his favorite peach vendor. Everywhere you turn, there are jewel-toned plastic bowls filled with bite-sized samples. Donut-style peaches, yellow-peaches, firm white peaches. The possibilities are endless.

Whichever type of peach we end up with, it is always eaten the same way. Raw, cut into slivers.

Why Mess with a Good Thing?

I keep hearing from highly reputable sources about how great grilled peaches are (Tanya Steel, for one), but my fiance wouldn’t allow it. “They are perfect as they are. I want to eat them like this. No cooking.”

It was only he brought home a mostly bruised (but “so delicious!”) batch that I finally got to whip out the grill.

My favorite part was the slightly caramelized underside. Don’t get me wrong. Peaches are delicious. But from a grilled peach, you expect a little extra oomph.

Kick it Up a Notch

While you can’t change a peach (unless you are a molecular geneticist), you can give it a useful sidekick.

Creme fraiche is the common accompaniment to grilled peaches. I love creme fraiche. It is my shortcut to perfect quiche and sweet custards. On its own though, it’s not so flavorful.

But it’s the perfect conduit for caramel.

So when your spouse / child / roommate encourages you to bring home way more peaches than you can possibly eat in a week, fire up the grill.

Grilled Peaches with Caramel Creme Fraiche Recipe

Prep time: 10-15 mins (depending on how long it takes your grill to heat up)
Serves: 6-8

Ingredients

  • 4 large peaches
  • 4 oz creme fraiche
  • sugar

Method

  1. Fire up the grill. If you are patio-less like me, you can use a George Foreman.
  2. Halve the peaches and remove the pits. Cut each half into three long slices.
  3. Sprinkle sugar over the cut-side of the peaches.
  4. Heat two tablespoons each sugar and water in a pan over high heat, stirring regularly.
  5. When the liquid is dark brown and fragrant, add two more tablespoons of water and  stirr until the caramel dissolves into the water. Remove from heat.
  6. Once the grill is hot, add the peaches (flesh-side down). Cook for a minute and a half on each side.
  7. Mix the caramel into the creme fraiche. Serve alongside a plate of peaches or make individual bowls with a few peach segments and a dollop of creme fraiche on top.

Enjoy!

About the Author