Sometimes I have thought about what to open that night before 8am...

Wednesday, October 13, 2010

Charlie's Infamous Grilled Peaches

This is one of the easiest things I make, and yet it never fails to garner ooh's and ah's of appreciation.  It makes a fabulous alternative dessert, or my personal favorite, as a side dish when grilling steak.  They take a mere matter of minutes to make, so you can throw them on while the steaks are resting.  Add a tossed green salad, and some crusty bread...

Peaches (You don't want them too ripe.  Still slightly firm is better for grilling)
Goat Cheese
Balsamic Vinegar

In a small sauce pan on the stove pour 1/3 cup Balsamic Vinegar.  Cook over low heat until reduced by half.  I usually put this on the stove while I am prepping the salad that night.  That way I can keep an eye on it...not that you really need is pretty hard to screw up... I just like to!

Preheat the grill.  (You can skip this step if you were just grilling steaks!)

Slice the peaches in half.  Place them on a pan and spray both sides with cooking spray.  Head out to the grill, and spray it with cooking spray also.  Place peaches on the grill, cut side up.  You are going to grill them a couple of minutes on each side.  It varies a little based on the ripeness of your peaches, but 2-3 minutes per side is a good estimate.
When you are done they look like this!  This time the blurriness can't be blamed on my crappy camera.  That's steam baby!

Bring the peaches in from the grill, and fill the center of each peach with a scoop of goat cheese.
Drizzle the top with honey.

Pour your balsamic reduction into a small pitcher and drizzle that over the top as well.  Use about half as much balsamic as honey.  You don't want it to overpower your peaches!

I promise you, people will LOVE these.  Positively divine! 

Pop the Prosecco!  Dinner is served!

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