Grilled Peaches
- Author
- Christian Leue
- Category
- Dessert
Ingredients
- Peaches
- Jasmine Blossom
- Honey
- Salt
- Olive Oil
- To serve: salt, ricotta or vanilla ice cream, fresh herbs (I had mint and lemon thyme on hand)
Directions
- Heat your grill to medium-low (this is a great thing to make after you have finished grilling everything else, the peaches will cook while you eat and be ready for dessert).
- Halve your peaches and remove the pits (a grapefruit spoon works great for pit removal).
- Prepare a large sheet of heavy duty aluminum foil, scatter salt, honey, and a few pinches of jasmine blossom over the surface, then lay the peaches over cut side down.
- Fold and seal to make a tight packet and cook on the grill, covered for 30-40 minutes depending on your heat and the size of the peaches.
- Open the pouch and cook for a few minutes more to concentrate the juices.
- Plate on a large platter over blobs of fresh ricotta and garnish with herbs and coarse salt. Or serve over vanilla ice cream or halva labne cream.