Many fruits are served as dessert, but peaches pair well with pork, poultry, and game. We flavor these grilled peach halves with a mixture of ground ancho chile, ground chipotle chile, nutmeg, and brown sugar. Serve them alongside Smoky Barbecued Duck, Molasses-Brined Pork Chops with Roasted Corn Salsa or Spicy Maple Pork Shoulder.

Prep: 5 minutes
Grill: About 5 minutes.

– Long-handled tongs.

– For a novel dessert, serve the peaches with whipped cream that has been flavored with vanilla or maple syrup.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 3 inches above the fire.

4 large, ripe freestone peaches
1 tablespoon dark brown sugar
1 tablespoon ground ancho chile
1 teaspoon ground chipotle chile
½ teaspoon grated nutmeg
No-stick spray oil or vegetable oil
Oil for coating grill grate.

1. Heat the grill as directed.
2. Halve the peaches from the stem end to the blossom end and twist to separate the halves. Remove and discard the pits.
3. Combine the brown sugar, ground ancho, ground chipotle, and nutmeg. Coat the peaches all over with oil, then sprinkle all over with the chile mixture.
4. Brush the grill grate and coat it with oil. Put the peaches on the grill, cut-side down, cover, and cook until nicely grill-marked on both sides, 2 to 3 minutes per side.
5. Put the peaches cut-side up on plates and serve.


This entry was posted on Wednesday, May 29th, 2013 at 4:22 pm and is filed under Mastering Fruit, Dessert, Dough BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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