Sunday, August 15, 2010

Grilled peaches - week 32 of 52


Week 3 of grilling in August is cinnamon-grilled peaches, courtesy of Bobby Flay, king of the grill. (Bobby, if you're reading I'm a huge fan and love your "Throwdown" show!) A meal is not complete without dessert and fresh Ontario peaches are now in season – seemed like a no-brainer!

This is a very easy recipe which involves making a caramel-like sauce for the peaches and then grilling. When making the sauce it seemed quite frothy/foamy at the beginning, but eventually will become thicker and caramel like.

When choosing the peaches, I used peaches that were just ripe because grilling will make the peaches a little softer so too ripe peaches will become mushy. I changed the recipe a little and skipped the step with the cinnamon sticks.

The taste is really good! The grilling will add juiciness and extra flavour to the peaches – don’t even consider serving without ice cream. That is a must!
I will be making this again this summer before peaches are out of season (or will need to find creative ways to cook a basket of leftover peaches)!

Bon app├ętit!


Cinnamon-grilled peaches

$

Rating (out of 5) ****

Ingredients

• 4 large ripe freestone peaches
• 8 (3-inch) cinnamon sticks
• 8 fresh mint leaves
• 4 tablespoons unsalted butter
• 1/4 cup firmly packed brown sugar
• 1/4 cup dark rum
• 1/2 teaspoon ground cinnamon
• Pinch salt
• Peach or vanilla ice cream,for serving

Directions

Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.

Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.

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