Nothing says summer more than peaches and grilling so why not enjoy them together!
Most stone fruits are delicious grilled. Peaches are my personal favorite but other stone fruits like nectarines, plums, and apricots also work great on the grill. The consistency of the flesh of these fruits holds up great on the grill and the heat of the grill caramelizes their natural sugars deliciously.
When buying peaches for grilling, look for firm, slightly under-ripe peaches. The fruit should have a fragrant aroma and flesh that yields a bit when pressed gently. If a peach is rock-hard or mushy, don't buy it.
Medium heat (about 350 degrees) is the ideal temperature for grilling fruits. Be sure to make sure your grill is clean and well-oiled before grilling your peaches. You don’t want your peaches stick to the grill or to taste like the burgers you cooked earlier.
The length of the cooking time will depend on the ripeness of the fruit, but generally peaches are ready after grilling about 3 to 4 minutes per side. You want the peach to have pretty grill marks and just be heated through. I recommend leaving the skins on the peaches when grilling to help keep the peach keep it’s shape.
I like to serve my grilled fruit with a slice of grilled poundcake and a scoop of vanilla ice cream. As for the pound cake, you should grill that until crisp and toasty. Either homemade or store-bought pound cake can be used.
To serve this summertime treat, place the pound cake on the plate, then top it with the warm, tender grilled peaches, and a scoop of vanilla ice cream. Drizzle honey all over the top for a sweet finishing touch. Simply divine!
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Grilled Peaches and Pound Cake
- Vegetable oil, for the grates
- 4 ripe peaches, halved and pitted
- 6 tablespoons unsalted butter, melted
- 1 pound cake loaf (homemade or store-bought), sliced 3/4 inch thick
- 1 pint vanilla ice cream
- 4 tablespoons honey
Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Brush the cut sides of each peach half and both sides of the pound cake slices with the melted butter.
Place the peaches on the grill, cut-side down. Close the lid and cook until grill marks appear, about 3 minutes. Turn and cook until the peach softens and is just heated through, 4 minutes more. Remove the peaches from the grill.
Grill the pound cake slices until lightly toasted, about 2 minutes on each side. Place 2 cake slices on each plate, spoon on the grilled peaches, top with ice cream, and drizzle with the honey. Serve warm.
Serves 4.
Recipe reprinted with permission from Simply Grilling by Jennifer Chandler.
