A Simple Side: Grilled Peaches

September 10, 2010 § Leave a comment

Early in the stone fruit season, it seems criminal to eat a peach or nectarine in any other way than out-of-hand.  But fifteen dozen peaches later, the cobbler, crisp, pie, chutney and jam recipes become splotched and stained.  There comes a point when a cook simply doesn’t know what to do with all those orange globes, piled high on the counter top.  If you find yourself in this predicament, lips stained and cheeks sticky, here’s a twist on this summer staple.

While the sun is still letting off steam in Arizona, I’m reminded by friends in other parts of the country that a cool morning chill is starting to creep under the windowpanes, enticing a transition from iced coffee to hot coffee and oatmeal bowls instead of cereal and cold milk.  Barbecuing days of summertime are numbered; burgers and hot dogs will soon be replaced by squash soups, hearty breads and about a thousand pumpkin recipes.  And so, it’s with a head-nod to the rest of the U.S. that I present the simplest side imaginable: grilled peaches.

Grilled peaches have a syrupy, more concentrated peach-flavor. If grilled for just a few piping minutes per side until softened (but not mushy), they’re sublime.  Especially tasty with a dollop of vanilla ice cream.


On a hot grill, place peach halves or large slices, cut-side down.  Grill for 2-4 minutes on one side and then turn with tongs.  Grill long enough for grill marks, but not blackened sides.  Serve hot or warm.

Diet Notes: Gluten-free, vegan, nut-free, SCD-safe


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