This past month, I happened to make it to the Lodi Farmer’s Market one Thursday where I picked up a few delicious, juicy peaches. Peaches happen to be one of my favorite summer fruits, as there are so many different ways to eat them.
I always have to try one fresh as soon as I buy them, and then I can go from there with regard to how I want to prepare the rest. Sometimes I will toss them with some blueberries and a pinch of cinnamon sugar, then cover them with a gluten free brown sugar streusel and bake it all into a yummy fruit crisp (I can’t forget to top with raw sugar before baking for a special touch). Peaches also are a nice addition to a summer fruit salad on a warm day. Lately, however, my favorite thing to do with peaches is grill them!
This easy treat is so quick and delicious, it is a fantastic last minute dessert idea. Simply wash and slice each peach in half length wise, remove the pits, and sprinkle with a little cinnamon sugar. Barbeque about three minutes on each side until the fruit is soft and cooked through. If grilling is not an option, immerse peach halves in boiling water for about two minutes or until cooled thoroughly, then remove with a slotted spoon. Sprinkle with cinnamon sugar and sear peach halves face down in a pan for another two minutes.
If you have a little extra time and want to dress up this dish, garnish with some homemade caramel sauce and vanilla ice cream. This caramel sauce contains only sugar and water, and is fairly simple to prepare. Be careful not to overcook your caramel, it will look okay yet taste very bitter. Getting this recipe down can be tricky, but it is worth it.
Prep Time: 15 minutes
1/2 cup sugar
1/2 cup water
Combine sugar and water in a medium saucepan; bring to a boil. Simmer, without stirring, brushing sides of pan with wet pastry brush until caramel in color. Remove from heat and serve warm.
This dish is fun to plate, too. I like to place a small scoop of vanilla ice cream on a plate with one grilled peach half angled face up next to it before I drizzle the caramel sauce over both. You do not need a whole lot of caramel sauce, it is very sweet and a little goes a long way here. It is just a nice way to enhance the other flavors of the plate. I highly recommend using Breyers All Natural Vanilla Ice Cream for this recipe — it is a healthier alternative to most ice creams at the grocery store and it is so, so good. Okay everyone, grab some peaches and get grilling this month!
Katherine Neeley was raised in Galt and attended Lodi schools. She is a degreed nutritionist specializing in gluten free diets. She is also the preschool program director at Impact Sports Center in Lodi. She is engaged to Josh Terra and enjoys nutrition, fitness, baking and cake decorating.