Cooking fruit is an easy and delicious way to make a dessert or side dish. The process of roasting or grilling of fruits creates caramelization of the sugars which adds to the dimensions and intensity of taste. Topped with yogurt or ice cream, mint or sorbet, a perfect dessert is born and a is great alternative to cake, cookies or more traditional sweets. Additionally, roasted peaches make a great topping to chicken, fish or pork.
This weekend, we purchased several dozen fresh peaches, taking advantage of the “tail-end”of the peak-season in Maryland. My daughter and I cooked the peaches two ways: first grilling directly on the grates of the grill (direct heat) and then roasting in a roasting pan on the grill (indirect heat). In both versions, we sprinkled brown sugar over the peaches and brushed some olive oil on the fruits. We made sure the grill grates were clean and oiled. The direct heat version made grill marks and cooked the peaches faster while the indirect heat method cooked slower, left no grill marks, and perhaps had a bit more flavor from slower caramelization. Both versions worked quite well, and these techniques can be applied to other fruits, including bananas, apples, figs, and pineapples.
We enjoyed our peaches this weekend! We put the leftovers in the refrigerator, and in the morning, chopped them up and enjoyed them with unsweetened yogurt. Yum!
|Roasted Peaches|| |
- 4-6 medium peaches
- 1-2 tablespoons of brown sugar
- oil olive to brush on peaches
- mint sprigs
- Cut peaches in half with sharp knife
- Remove peach pits
- Gently brush peaches (top and bottom) with light coat of olive oil
- Lightly sprinkle brown sugar over peaches and pack down
- Place on foil or in aluminum roasting pan. ( I use disposable, but reusable type)
- Lightly tent foil over peaches
- Grill on medium heat for about 20 minutes, until the peaches soft and start to turn light brown.
- Remove, cool and top with fresh mint. You can serve with ice cream, sorbet or yogurt
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