Grilling fruit might be the best idea ever. Even competing with winners like sliced bread, electricity, and indoor plumbing, I think grilled fruit is a frontrunner. It’s almost like super low-maintenance pie–no crust, no oven, no fuss. Just split a peach, take out the pit, and toss it on the grill face down. In a couple of minutes, you have a warm, juicy dessert with a hint of smokiness. That’s really all there is to it!
To make a grilled peach really extra special, I made some hard sauce to go with. I ran across hard sauce in England (that and clotted cream, OMG) and have never really known what was in it. Turns out, it’s really just butter and sugar, so I suppose we shouldn’t be surprised it’s so good. For the peaches, I added a splash of bourbon to go with the smoky grilled flavor of the peaches.
To grill the peaches, wait until you’ve cooked everything else, and the grill is cooling down. (My grill was sort of too hot when I made these, but I couldn’t wait!) Brush a teeny bit of olive oil on the cut size of the peach, and put the same side face-down on the grate. It should only take a couple of minutes, so watch carefully.
Bourbon Hard Sauce:
(from the Smitten Kitchen cookbook)
1/4 stick salted butter, at room temperature
1/2 cup powdered sugar
splash of bourbon (or vanilla extract)
Using a fork, mix everything together.
Drop a little dollop of hard sauce on each peach. Enjoy!
(Photo credits to Ryan Mayette)