August is National Peach Month!
Most people think of sweet summer peaches just for dessert but they are just as delicious as an appetizer or a salad.
Grilled Peaches with Balsamic Syrup and Crumbled Blue Cheese is a sweet and savory marriage made in heaven you must try!
A tangy reduced balsamic vinegar syrup and crumbled blue cheese are the perfect compliment to a peach hot off the grill.
Most stone fruits such as peaches are delicious grilled. The consistency of the flesh of these fruits holds up great on the grill and the heat of the fire 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 precious peaches to stick to the grill or to taste like the burgers you cooked last week. Also, I recommend leaving the skins on the peaches when grilling to help the peach keep it’s shape.
Balsamic syrup is what makes this dish in my opinion. Simple to make, it is balsamic vinegar that has been reduced to a thick, syrup consistency. It is sweeter and more complex in its flavor than balsamic vinegar. It’s also delicious as a salad dressing and drizzled over grilled meats.
Crumbled blue cheese and fresh basil offer the finishing touch. Serve as an appetizer or over a bed of arugula or baby greens for a delicious salad.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Grilled Peaches with Balsamic Syrup and Crumbled Blue Cheese
- 1 cup balsamic vinegar
- Vegetable oil, for the grates
- 6 peaches, halved and pitted
- 2 tablespoons canola oil
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped fresh basil
Place the balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat. Reduce the temperature to medium, and simmer until syrupy and the liquid is reduced by half, about 10 minutes. Set aside.
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 with the canola oil.
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.
To serve, place the peaches on a platter and drizzle with the balsamic syrup. Sprinkle with the blue cheese and the chopped basil.
Serves 6.
Reprinted with permission from Simply Grilling by Jennifer Chandler.
