To go with yesterday’s profile piece on Red Tomato, I wanted to share a recipe for grilled stone fruit. I know first hand that Red Tomato’s Eco Peaches are very tasty this year, and delicious in this recipe. What better way to get your summer grilling on than a little grilled sustainable Eco Peaches????
A quick search on Google will provide you with an almost endless list of recipes for grilled peaches that are pitted and grilled as halves. However, frequently I cannot for the life of me get the pit out of the peach as perfectly as some of the gazillion and ten recipes online. They look perfect, yummy and ever so photogenic. Reality for me is something more like this…
So, when life gives you cling fruit, make grilled sliced peaches. You can use sliced peaches alone, or you go all fancy schmancy and use a combination of sliced peaches, plums, apricots, cherries, or any stone fruit. (In the picture above I’ve used peaches, plums and cherries. In the picture with the recipe I’ve used just peaches.)
Using a simple grill pan makes this as easy as grilling hotdogs. I’m almost embarrassed to share this recipe because it’s just about as simple as: 1) cut the fruit, 2) grill the fruit, 3)eat the fruit.
Almost, but not exactly. I manage to gussy it up by tossing the fruit with a small handful of sugar before grilling and a glug of almond liqueur after grilling. There’s not a lot of liqueur in this mind you. I eat this stuff for breakfast on top of a bagel with cream cheese so it’s no boozy dessert! Just a touch to give the peaches (and possibly plums and cherries) that amazing almond flavor that they crave for and taste so amazing with. Enjoy!
You can use any combination of stone fruit you want in this recipe as long as your have about 3 cups fruit.
4 tablespoons granulated sugar, divided
1/2 teaspoon salt
1/4 teaspoon cinnamon (optional)
2 teaspoons melted butter
1 tablespoon almond flavored liqueur (such as Amaretto)
1/2 cup Mascarpone cheese or good quality whole milk Ricotta cheese
1/2 cup sliced almonds
Heat a grill and clean dry grill basket over high heat.
Use a sharp vegetable peeler to peel the peaches (I peel plums too, but not cherries). Cut all the way around the pit. If the fruit does not easily separate, then cut into the fruit about 1/2 inch away from the first cut to form a wedge. Use the knife to pop out the slice and repeat the process all the way around the peach to form even sized slices. Repeat with the remaining fruit. If you are using cherries, use a cherry pitter to pit the fruit and slice each cherry in half.
Toss two tablespoons of the brown sugar, cinnamon, salt and the melted butter with the fruit. As soon as the fruit, sugar, salt and butter are tossed together, pour into the hot grill basket on the grill. Let the fruit grill for about three minutes, then use a metal spatula to turn the fruit over. Let grill for another three minutes before removing from the grill to a medium bowl. Some of the fruit will start to get dark edges, other pieces will not.
Toss the grilled fruit with the remaining two tablespoons of brown sugar and the almond liqueur and allow it to cool and marinate for about 10 minutes.
While the fruit is cooling, toast the sliced almonds in a hot oven or toaster oven until fragrant and lightly toasted, about four minutes. Be very careful not to burn the almonds, shaking and stirring the nuts frequently.
Serve the fruit with a dollop of Mascarpone or Ricotta and a sprinkle of toasted almonds. Leftovers are particularly good for breakfast on your favorite form of toast (bagels, baguette, croissant) with a little cream cheese.
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