These grilled peaches drizzled in aged balsamic vinegar from Modena have all the taste and charm of a cobbler without all the extra steps and, well, calories. Yes please! Keep reading for the simple BBQ grilling how-to and:
These went over so surprisingly well recently I had to of course come back and make some more to share with all of you. Well, sort of, through this super simple yet surprisingly decadent recipe.
The only thing I would point out is that with simplicity there is a need to use good ingredients and this case that would be both the peaches and the balsamic vinegar. Here I've used ripe white peaches that while sweet were still rather firm. This helps keep them from mushing out on the grill before they have a chance to caramelize.
Then you have that pop of dimention that the balsamic vinegar creates. An acidity that cuts ever so slightly through the sweetness of the peaches and a butteriness and mouth feel without actually having to use butter. Which would fall off through the BBQ grill anyway. The key is to use a balsamic vinegar created from real grape must, creating this syrupy consistency rich enough to coat those now very juicy peaches. The one I'm using here comes in a pretty red wax sealed bottle. If someone says, hey these peaches are amazing what did you use on them? It's an instant no brainer gift. I love that and need to order more bottles of this pronto.
Grilled Balsamic Peaches Recipe
While this recipe relies on only 4 ingredients the flavors are complex, rich and can easily go in the direction of sweet or savory. To make these grilled balsamic peaches savory serve them on a red of freshly torn basic leaves. To make them more of a proper dessert place them atop melted vanilla bean flecked ice cream, ricotta or Mascarpone cheese. This recipe is also very forgiving and can be created for two or twenty as it involves a lot of drizzling and as many peaches as you like.
- Ripe yet firm peaches (here I am using white)
- Virgin coconut oil
- Drizzle of Balsamic vinegar
- Splash Peach schnapps
Cut peaches in half, removing pits. They peach halves skin side down on a tray and splash with peach schnapps. Let sit a few minutes to soak in then brush on coconut oil to the cut sides of the peaches.Grill peaches cut side down until juice starts to bubble out and dark grill marks are present. For mine this took about 10 minutes. Check frequently and do not position peaches directly over high flame.Remove peaches and drizzle with balsamic vinegar. Serve immediately to eat while warm.
DetailsPrep time: Cook time: Total time: Yield: Varies on the number of peaches you wish to serve