It might sound crazy, but we’ve had grilled peaches as a side dish with chicken, fish or pork; we’ve had it for dessert, and as part of the cheese board. Compliment the peaches with cheese, drizzle a little honey, or serve with some cookies/cake or ice cream.
Grilled Peaches
Ingredients
Medium peaches are about 116 grams peeled and pitted. Approximately 8 – 9 CHO each. For an exact count weigh each one.
- Peaches pair really well with blue cheese or goat cheese. One of our favorite goat cheese is made by Carmeli’s in Kelowna (Heavenly Goat Cheese) or a nice soft blue cheese.
- Garnish with honey/lavender petals and fresh herbs of choice (chives/basil)
Instructions
- Ripe peach skin will easily peel with a paring knife. If they need a little help, simply run really hot water over the peaches, placed in a colander, or plunge them into a *hot water bath for a minute.
- Cut peaches in half and remove pit.
- Toss with olive oil and place on hot (400) grill for 10 minutes. Remove and serve.
*Hot Water Bath – Bring water to a simmer in a medium saucepan and plunge peaches in for a minute to loosen the skin.
