If you asked my family what dish is the essence of summer in Kelowna they are sure to say “Peaches and Cream”. Ripe, juicy Okanagan peaches peeled and sliced into wedges, simply drizzled with the incomparable Blackwell cream (don’t ask about the fat content of the cream, I won’t admit it) and maybe a light sprinkling of sugar and we are in summer culinary heaven. Right now I have a flat of peaches I purchased this morning from Marieke Odermatt and her cute little daughters at Alice’s Flowers, Fruit and Veggies on Gordon Drive and she mentioned grilled peaches. I grill peaches now and then and even put them on pizza. Since we had the new outdoor kitchen installed I am experimenting with grilling outside and decided to grill a couple of the beautiful peaches sunning themsleves on the patio and serve them with cream instead of our usual fresh peaches and cream. They turned out delish. Here is how.
1 peach per person
Heavy cream (whipping cream style)
Choose peaches that are ripe but not mushy. They have to be able to withstand grilling without turning into mush.
Cut the peaches in half, remove the stone and trim each half if you have any uneven surface or pieces of peachy skin.
Brush the peaches with a little soft butter and place on a hot grill cut side down.
Let the peaches cook undisturbed for a few minutes and then lift gently to check for grill marks. You want them nicely caramelized with some grill marks.
When they golden and warm turn them over onto a plate, cut side up.
Sprinkle a little brown sugar on each half and place a small pat of butter in the middle.
Return peach halves to the grill, cut side up this time, close the lid and let them cook for a short while until the sugar melts with the butter and forms a nice caramel looking sauce on top.
Remove to a serving plate.
Garnish with a mint sprig and serve with fresh cream or with good ice cream.
Oye, so good. Call me.