In the summer, I don’t wear pants. And I certainly don’t want to spend hours sweating in a hot kitchen. So although I do make the occasional batch of muffins or cookies in hot weather, usually sweet desserts/breakfasts are limited to my morning oatmeal with fresh berries. The exception to this rule is grilled peaches! I actually made these on the very first night I cooked for my (now) husband, one week after we met back in July of 2009.
White peaches are great to grill, but let’s get real – all peaches are delicious. I prefer to get mine from a farm stand in Upton, MA and support local businesses! Plus, I find the prices are actually much lower than at a large grocery store. I do love Trader Joe’s, but when it’s farm stand or farmers market season, you’ll find me shopping locally!
I’ll break it down quickly today, since this recipe is so simple; and while I could wax poetic all day about the glory of the grilled peaches, well, let’s be honest – I’m excited to get to my morning yoga practice, and you should probably just put the phone down already and go play outside or make dessert! P.S. I’m TOTALLY not encouraging you to stop reading the blog!! Thank you for reading and please, keep doing it!! All I’m saying is that technology should be taken in moderation 🙂
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Grilled Peaches with Vanilla-Balsamic Reduction
- Fresh, whole peaches (1 per person)
- 1-2 cups Balsamic Vinegar (depending on # of peaches!)
- 1/2 tsp vanilla extract (optional but recommended – I use Mexican Vanilla Extract)
- Extra Virgin Olive Oil
- Heat a small saucepan on medium heat, and a large grill-pan (a sauté pan will work too, or a BBQ grill!) on medium heat.
- When both pans are hot, pour balsamic vinegar into the small saucepan, and turn the heat up to medium-high. Use a spatula to push the vinegar slowly around the pan, evenly heating it for smooth reduction.
- Wash, cut in half, and de-pit the peaches.
- Rub olive oil on each side of the peaches, then place open-face down on the grill-pan.
- Cook peaches about 4-5 minutes on each side, inspecting for impressive grill-marks! If you’d like softer peaches, which I do, lower the stove to medium-low heat and cover the grill-pan while they finish cooking for about another 5 minutes.
- When the vinegar has reduced by at least half, and begins to pull away from the spatula as you drag it through the liquid, add the vanilla extract and stir a little more.
- Plate the peaches and drizzle with vanilla-balsamic reduction.
- Say ta-daa!
I hope you enjoy this delicious, summery recipe – from our home to yours!! My favorite way to eat these is with friends and family. Each bite of a peach is juicy and yummy, which seems to have a magical (or biological, more likely – but what’s logic doing here, anyway?!) connection that triggers big smiles all around! Sending you peaches and smiles and cheesiness!! Have a wonderful day, and thank you for reading 🙂
A Happy Wife