Monday, August 30, 2010
Grilled Snow White Peaches from the South: Recipe
Admittedly, the peaches were not soft...though the woman at the stand informed me that there is, indeed, a difference between "ripe" and "soft." So by her way of thinking, these were ripe just not soft. And in fact, they smelled sweet but tasted a bit like a potato.
Today I felt two of the larger ones and they were softer so I decided to try something I've never done before - grilled peaches. My husband said they smelled like roasted marshmallows as he cooked them but more importantly they were unbelievable delicious. They made a nice presentation and they were very easy to do. We ate them after a steak dinner...they just needed a port wine to go with them!
Grilled Peaches Bathed in Brown Sugar and Calvados
2 large ripe snow white peaches, sliced
2 Tablespoons packed brown sugar
1 Tablespoon vanilla extract
2 Tablespoons Calvados
1/4 tsp. fresh chopped rosemary
In a bowl, mix all ingredients except for the peaches. Slice by slice, dip the peaches into the syrup and set aside on a plate. Grill, skin side first, about a total of 4 minutes, turning halfway through.