#CookClub recipe No. 22: Grilled Peaches with Honey Cream
JANET KEELER | TIMES
Grilled Peaches with Honey Cream is #CookClub recipe No. 22. The peaches can be grilled indoors or outdoors, or roasted in the oven.
Don't waste any time. Go out and get peaches while they are at their summer peak to make Grilled Peaches with Honey Cream, #CookClub recipe no. 22.
You may never serve another dessert the entire summer. It's that good.
Also, don't worry if you don't have a grill pan or outdoor grill. The peaches can be roasted in the oven, which is how I tested this recipe. It'll take a bit longer than the grill, but it's worth every minute.
The grilled peaches, with a quick coating of melted butter, honey and cinnamon, taste like the insides of a peach pie. This is the perfect dessert recipe for these gluten-free days.
Another way to serve the peaches is to forego the honey cream, and pair them with vanilla ice cream.
Look for soft, ripe peaches, especially if you are grilling. Oven-roasting will soften and sweeten the peaches a bit. They will still hold their shape but need some assertive fork-work to get through. On the grill, under-ripe peaches will need much more time than the recipe calls for to soften and might burn before this happens.
I hope you'll give this recipe a try. It's got my vote for the #CookClub hall of fame.
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To participate in #CookClub online, the key is to remember #CookClub because that's how you'll tag everything. You'll have two weekends to make the recipe and post a photo on Instagram.
Post photos and comments about the Grilled Peaches with Honey Cream by 6 p.m. Aug. 17. Some of the photos and comments will be printed Aug. 20 in the Taste section of the Tampa Bay Times.
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Contact Janet K. Keeler at >[email protected]> or (727) 893-8586. Follow >@RoadEats>.
© 2017 Tampa Bay Times
Grilled Peaches with Honey Cream.
2 tablespoons unsalted butter, melted
2 tablespoons honey, divided use
¼ teaspoon ground cinnamon
Dash of kosher salt
4 medium ripe peaches, unpeeled, pitted and halved (see note)
⅓ cup plain Greek yogurt
2 ½ tablespoons half-and-half
¼ teaspoon vanilla extract
1 cup raspberries
Mint leaves (optional)
Combine melted butter, 1 tablespoon honey, cinnamon and salt in a medium bowl. Add peaches, and toss to coat. Let stand 5 minutes.
Heat a grill pan over medium heat. Coat pan with cooking spray. Arrange peaches on grill pan; grill 2 minutes on each side or until grill marks appear. (Alternately, you can grill them outdoors or roast at 400 degrees for 20 to 25 minutes, depending on the ripeness of the fruit. When roasting, place cut side down in baking dish.)
To make the cream, combine yogurt, half-and-half, vanilla and 1 tablespoon honey in a small bowl; stir with whisk. Serve with peaches and raspberry. Garnish with mint leaves, if desired.
Note: Use ripe peaches for this recipe. They should give to slight pressure. Harder peaches will soften somewhat and get slightly sweeter when roasted but they will need much more time on the grill if not ripe and that could cause them to burn.
Source: Cooking Light Dinnertime Survival by Sally Kuzemchak (Oxmoor House, 2014)