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Not too sweet. Very savory. You can enjoy this summery treat at home. Today. All you need is a grill and thirty minutes of your time.
Gather up your best peaches. Not-too-ripe and freestone – that’s what you’ll need on this one. The peaches will hang out on the grill for about 10 minutes so they have to be on the firm side to start off.
The honey glaze comes together quickly. Just heat to boiling and it’s ready.
While the glaze is heating, halve the peaches and discard the pits and stems.
Don’t be tempted to prep the peaches ahead of time. The exposed flesh will darken if they are cut too soon. It’s best to get them ready just before you brush them with the honey glaze.
Paint the honey glaze onto just the cut sides of the peach halves.
Be sure to save the excess glaze for later. You’ll be drizzling some more onto the grilled peaches for an extra hit of flavor.
The peaches will start off cut-side down on the grill. Try not to move them around too much for the first five minutes or so. That’s the best way to achieve distinct grill marks.
When done, the peaches will be warmed through and be somewhat softer. They’ll have the texture of a very ripe peach. Arrange them, cut sides up, on a platter and drizzle the remaining honey glaze over them. Generously sprinkle the crumbled queso fresco over each grilled peach.
If you haven’t used queso fresco before, it is available in most supermarkets usually packaged as an 8 or 9-ounce square block of cheese. It is a mild yet tangy cheese from Mexico that is frequently served as a garnish on tacos.
If desired, garnish the grilled peaches with additional fresh sage and thyme.
It’s difficult to give these guys a specific label.
They could be served as a side dish with grilled meats or chicken or fish. Or how about offering them along with an assortment of cheeses as an appetizer or dessert? Or just as a delicious snack.
I vote for all of the above.
grilled peaches with honey & queso fresco
Serve alongside grilled meats, chicken or fish.
- 1/2 cup honey
- 1 tablespoon white balsamic vinegar (or golden balsamic)
- 1/4 teaspoon ground ancho chile pepper
- 1 teaspoon fresh sage leaves, chopped (plus more for serving, if desired)
- 1 teaspoon fresh thyme leaves (plus more for serving, if desired)
- 6 ripe freestone peaches
- 3/4 cup queso fresco, coarsely crumbled (3 ounces)
In a small saucepan, combine the honey, balsamic vinegar, fresh herbs, and ancho chile pepper. Heat and stir over medium heat just until mixture comes to boil. Immediately remove from heat; cool slightly.
Cut the peaches in half lengthwise; remove the pits and stems. Brush the cut sides of the peaches with the honey mixture.
Preheat grill to medium. Grill peach halves, cut sides down, directly on the rack with grill covered for 8 to 10 minutes or until lightly browned and warmed through. Turn them once halfway through grilling.
Place peach halves cut side up, on serving platter. Evenly drizzle remaining honey mixture on top of the peaches; sprinkle with the crumbled queso fresco. If desired, garnish with additional fresh herbs. Serve warm.