There’s Nothing Like Them!
Many years ago we came upon a fruit stand on a rural road. We stopped and got a box–probably close to 20 pounds–of peaches. They were the sweetest I’ve ever tasted, and I’ve had a few peaches in my day! We planned to bottle some of them, but ended up eating every one! We went back to the stand less than a week later to get more–we really did want to bottle some–but apparently we had gotten the very last of the season. Oh my regret! We wished we had bought fifty pounds!
But those peaches live on in my taste buds, and I love to use this wonderful summer fruit often when it is in season. So when we fired up the barbecue this week, I added these beauties to our potluck menu. Sweet and tangy–delicious!
Organic Balsamic Grilled Peaches with Mint
- 4 large peaches, washed, halved, and pitted. You can also use nectarines
- 1 TBSP olive oil
- fresh mint leaves
- Balsamic reduction
- Make the minty olive oil:
- finely chop about 3 mint leaves, and then add to the olive oil.
- Stir vigorously, crushing the leaves into the oil
- Let sit while you make the balsamic reduction
- Make the Balsamic reduction:
- combine the following ingredients in a sauce pan, bring to a boil and simmer for 15-20 minutes, until slightly thickened.
- 3/4 cup good quality balsamic vinegar
- 2 tsp maple syrup
- Shred 6-8 mint leaves for garnish
- Spray the grill with non-stick spray or brush with oil, and then heat the grill
- Pat the peaches dry and then brush (or use your hands to rub) the minty olive oil over all sides of the peaches
- Place the peaches, cut-side down, onto the hot grill
- After about 3-4 minutes, turn the peaches over to grill the other side
- The peaches will get hot and bubbly. Grill an additional few minutes, but don’t cook them to the point of mushiness
- Remove from the grill, sprinkle with the mint leaves, and then drizzle the balsamic reduction on top.