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Eating Well (Summer Grill Edition): Grilled peaches
This month, Sizzleworks owner, kitchen guru and all-around mensch Carol Dearth gave The Eastside Scene a slew of recipes to help us up our grill game this summer. Over the past three weeks, we've learned how to make mussels with rosemary butter, citrus salmon and crispy squashed potatoes. Now the month is coming to a close, which means it's time for dessert. Here's the final recipe for grilled peaches:
It’s too hot to cook indoors! Let’s move to the patio and enjoy some great Northwest favorites, flavorful and fast.
Before you begin, a few rules to follow:
- Be sure your grill is CLEAN;
- Preheat the grill to the required temperature;
- Bring food to room temperature before grilling;
- Cook with the lid CLOSED, unless otherwise specified;
- Transfer grilled food to clean platters to prevent cross-contamination.
Okay, now to begin:
- Grilled Peaches
- 2 teaspoons sugar
- 2 sprigs fresh thyme (just the leaves please)
- Dash of cayenne pepper
- 8 fresh ripe peaches, peeled, halved, stones removed
- 3 tablespoons butter, melted
- 2 slices crisp bacon, broken into chunks
- 8 ounces burratta cheese or 8 scoops vanilla ice cream
- 3 tablespoons honey
- Sea salt
Combine sugar, thyme and cayenne; set aside. Brush peach halves on both sides with the melted butter.
Arrange stone side down on a vegetable or fish grid on a medium/hot grill (375°F to 400°F).
Grill 3 minutes. Turn and grill on the other side for 2 to 3 minutes longer.
Remove from grill and slice peaches into a large bowl. Sprinkle with the sugar mixture and toss with bacon.
Spoon peaches on serving plates along with burratta or ice cream. Drizzle with honey; sprinkle with sea salt. Makes 8 servings.