The Peach was first discovered by a really hungry nomad. This nomad was so excited after eating it that he went back and told all his friends about this awesome pit-fruit. After the Nomad and his friends harvested as many as they could, they went back to their commune and binged. But one of his friends dropped his Peach in the fire! “Oh no”, they cried! But he ate it anyway and realized that the hot, caramelized sweet stuff was worthy of Epic Poetry.
Years later, in Modern-ish Times, someone discovered that those same Peaches when brushed with bourbon, dipped in sugar, grilled, and topped with homemade whipped cream become something akin to a spiritual awakening. This person had to have been a woman. BUT THEN whoever grilled them, topped them with goat cheese, and drizzled them with honey was probably a god.
And so goes the Mythology of the peach…
It is needless to say that this delicious and completely fictionalized account of how Grilled Peaches “came to be” is irrelevant. What is relevant is that we have them now. And for that, there should be much rejoicing. (take this moment to rejoice!)
So I got my first peaches of the season. Here in Colorado we have some wicked Peach Action on the Western Slope. Something to do with hot days, cold nights, and clay-ey soil-yadda-yadda-something-something…the point is–we have REALLY good peaches. they just aren’t ready yet. But when they are ready to be wolfed down at lightning speed, know that i give em the star treatment they deserve.
I grill my peaches and top them with tasty things.
So these were practice peaches. Understudy peaches, if you will. These Peaches are just as talented as the headlining Peaches, just don’t have the resume to have earned center stage. This metaphor has been stretched thinner than Joan River’s face-skin. I”ll just get to the part where i tell you what to do.
Grilled Peaches: Serves 4 Humans or 1 hungry Bear
4 Peaches, washed and halved with pits removed
1 T. Bourbon
½ c. Sugar
½ pint Heavy Whipping Cream
dash of Vanilla Extract
Preheat Grill to be REALLY hot. You don’t have to “cook” the peaches. You just want to sear them to get nice black char marks on them. This is how the “caramel” magic happens. Trust.
Take a basting brush (or your fingers) and lightly brush the “face” of each Peach half with the Bourbon. Take sugar (all except a Tablespoon or so) and sprinkle on a plate. Dip each Peach half in the sugar and transfer to a baking sheet, sugared side up.
In a mason jar combine cream, vanilla, and remaining sugar. Shake vigorously until thick. Or you can put cream in a bowl and beat with a mixer until light peaks form in the cream. It is totally personal Preference. Put in fridge to get cold.
Take the peaches to the grill. Put them on. (Note* there will be a considerable amount of flare up. But if you feel that it is too much, go ahead and turn down the heat). After one minute, rotate the peach 45 degrees. This will get the nifty “cross-hatched” grill marks. After the sugar is caramelized, turn them over to warm them through. Go ahead and turn off the heat and close the lid. Your peaches are almost ready.
When they are a little squishy you know they are done. Take them inside, transfer to individual plates and top with the Whipped cream. Serve warm. Room temp. Cold. In your hands. What have you.
They are best fresh off the grill. Do this. Thank me later.
Love and Best.