Tuesday, August 18, 2015

Grilled Peaches with Cognac Butter Glaze and Vanilla Ice Cream

If you are anything like me, you look forward to summer peaches all year more than you ever would your birthday.

Every summer I find myself bewildered in New York City's bountiful farmers markets, dazzled by color and intoxicated by the perfume of peaches and nectarines at their peak. These blushing beauties are delicious fresh as they are, but also make heavenly desserts grilled.
Grilling intensifies the natural sugars in peaches, not only bringing out the sweetness and juiciness, but also softening the flesh. If you ever wonder what to do with underripe peaches, the grill comes to the rescue! Never throw out any "bad" peaches again!

A super simple dessert that requires under 10 minutes and only a handful of ingredients - making this a perfect choice for last-minute summer entertaining!
The peaches will soften and get those pretty grill marks
Serve grilled peaches alongside vanilla ice cream, greek yoghurt, mascarpone - whichever your heart fancies - all it takes is just minutes and you have a perfect ending to any meal that looks like a million bucks. The almond biscotti adds a welcome crunch and perfectly complements the liquor - which brings us to the best part - that drizzle of booze that takes this fruit dessert to a whole other level. Substitute the biscotti with a shortbread cookie or some chopped almonds if unavailable!

Hail to the peach season this year!

To prepare...
3-4 large, ripe peaches
2 tablespoons unsalted butter
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
1 tablespoon Cognac, brandy, or rum, plus some for drizzling
Vanilla ice cream
Almond biscotti

1. Heat the grill. I lined my Panini Grille with foil for easy clean up. Lightly grease the foil with oil.

2. Half each peach and remove the pit by loosening one end with the tip of a knife. In a small skillet, melt butter together with brown sugar until sugar is dissolved. Remove from heat. Mix in ground cinnamon, nutmeg, and liquor.

3. Grill peaches skin side down (lightly brush peach with olive oil before grilling if placing directly on grill without foil), basting occasionally with the Cognac butter glaze, 3-4 minutes. Repeat with the cut side down for them sexy grill marks. Serve at once with a generous scoop of vanilla ice cream and an almond biscotti. Spoon any remaining glaze over the grilled peaches and finish off with a drizzle of Cognac all over.

For a less naughty version of this scrumptious dessert, try greek yoghurt - the taste of grilled peaches will pop out even more!

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