Is there anything better than a fresh summer peach?
Possibly.
My boys loved these warm off the grill the other night and if I’m being completely frank, I had the hardest time getting through a photo shoot with these soft, sticky wonders without diggin’ in myself! — they’re really good.
Peach trees are among the prettiest to watch grow. Their soft rose colored flowers poke through in late winter and transform into miniatures fuzz balls that look like a bad hair day (cutest things ever). The babies below have had their fuzz tamed by the morning rain.
The fruit usually reaches maturity here in early July, ready for harvest and perfect for a succulent summer dessert.
Grilling is a great way to draw out the depth of flavor and sweetness of peaches and when combined with a little maple-balsamic (and a crack of salt), makes for a devilishly good fusion of sweet, sour and savory (the ultimate trifecta). It’s also really convenient in the summer – you can whip up the glaze ahead of time, brush the peaches and then just pop them on the grill whenever you’re ready.
I’ve served these over labneh (also spelled labne) which tastes like a cross between Greek yogurt and cream cheese and then finished with a sprinkling of chopped almond but there are many options for service so you can experiment (see Notes for ideas).
The longer you grill the peaches the softer they become and the more they will lose their form so you can play around with that to suit your preferences. I’ve also noticed that the longer they grill, the easier the skin falls away if you want to roll it off (but you don’t need to).
Don’t worry about getting perfect grill marks (mine certainly aren’t) it doesn’t change the deliciousness factor and you’ll still get those charred flavor notes no matter how the lines fall. Also, if you have any leftovers (good luck with that), grilled peaches make the perfect breakfast compote — just use a fork or veg masher on the flesh and then re-warm or enjoy cold with your oatmeal, yummy!
What’s your favorite way to enjoy peaches in the summer?
- For the Peaches
- 4 (or more) ripe peaches of any variety, divided in half and pitted
- ¼ cup pure maple syrup (or honey if preferred)
- 1 Tbsp balsamic vinegar
- couple twists sea salt, optional
- For the Base:
- 16 oz labneh/labne (see Notes)
- Handful of almonds (or nut/seed as preferred), chopped
- In a small bowl, whisk together the maple syrup, balsamic and a couple twists of salt (if using). Allow the flavors to meld together, ideally for at least a couple hours before service (you can also make day/s ahead and store in fridge).
- When you're ready to grill, brush the peach halves with the maple-balsamic glaze (be sure to bring to room temp if in the fridge and give it a good stir first) and then spark up the grill. Every grill is different but the method that works for me is to get the grill good and hot (around 400F) and then reduce the heat to about 250F just before I put the peach slices on, flesh side down first. Allow them to grill for about 4 minutes before turning over for another couple minutes (or longer if you prefer softer peaches - the longer they grill, the softer they become but also, the more they will lose their form).
- Carefully remove the grilled peaches allowing them to cool to the touch. Place over labneh (or however you want to serve - options in Notes) - drizzle with a bit more maple-balsamic (a little goes a long way and you can always add more) and sprinkle with nuts, as desired.
Options for Service: so many possibilities! vanilla yogurt, whipped cream (or a drizzle of liquid half/half cream), mascarpone, ricotta and vanilla ice cream (a' course) would all be great choices here.
What is Labneh/Labne? a staple in Middle Eastern and Mediterranean cuisine for centuries, labneh/labne is a thick and cream dairy product made from kefir cultures, which makes it especially nutritious. It tastes like a cross between cream cheese and yogurt and is easy to spread. It was a hit here.
If you’re able to get your hands on a batch of seasonal peach this month (tends to be at its most abundant, affordable and tasty in markets, etc), I recommend freezing some to enjoy their deliciousness through the winter. Also, during oppressively hot August days, we love to make frozen peach refreshers with rosemary – I just whip them up in the blender with sparkling water (or prosecco if you like) and a drizzle of honey — sip slow to avoid brain freeze!
Oh yes – there is nothing better than a ripe summer peach. My favorite summer fruit followed very closely by watermelon. :) Your grilled peaches look absolutely perfect and I love how your serve them. Need to find me some lebneh. Sounds wonderful.
At home labneh — drain Greek yogurt overnight to thicken it. Drizzle a little lemon juice or honey over top.
I sometimes wonder if I could do something with nectarines apart from eating them as they are because they seem to lack the tanginess of peaches, so I am grateful for this wonderful light dessert (or snack!). You have reminded me how good simplest things sometimes can be…. I would love it with some Greek yogurt (I buy it now by litres since it’s been a very hot summer this year). The peach cocktail idea is even more tempting now that we have above 30°C in shade. Beautiful photographs, Kelly, as always!
Made these last night with honey (didn’t have the maple syrup) and they worked great, tasted delicious with ice cream :D. You’re right about the cooking time, we wanted them nice and soft so kept them on longer. It’s a keeper recipe, thank you.
The beauty of this dessert is its simplicity! I usually grill a mess of peaches when they are in season in Ontario and freeze them for the winter, great idea! Coincidentally, I have three beautiful California peaches waiting to be transformed into a Tarte Tatin for lunch with my SIL today.
These peaches sound delightful. So does the refresher!
I’ve had poached peaches, southern fried peaches and roasted peaches but never grilled! Looking forward to trying these, they look great.