Caramelized Grilled Peaches

(Printable Recipe)

Fresh peaches on the grill, brushed with brown sugar and butter, drizzled with raspberry juice. The only thing that could make this any better might be to swirl it all with some brown sugared vanilla cream in the ice cream maker and turn it into...oh my, that's another post altogether. Back to the grill - these will be ready in a snap so let's pull it all together before the meat hits the flames.

For 3-6 peaches, you'll need 2 Tbs of Butter and 1 Tbs of Brown Sugar.  Peel the peaches, split in half, and pop out the pit. 

Now, some recipes will tell you to blanch the peaches to loosen the skin and make them easier to peel. Here's what makes them easier to peel: A Decent Peeler. Get yourself a nice quality vegetable peeler and throw out that ancient one that's as dull as rubber. I use a Cutco peeler because that thing would take the hide off a coconut. It's kind of pricey at around $30, but it's a tool I use constantly in the kitchen, just like my good knives. If you cook often, you don't need to feel guilty about investing in decent tools for the job. The "shop" in our garage is full of all manner of self-important tools. Well, my kitchen is my "shop," so there.

Before I got off on that rant I believe I was about to say let's get the caramel coating ready for our peaches. Here is the simplest possible way to make it - put the butter and brown sugar in the microwave for 1 minute only and then whisk immediately very quickly to blend into a smooth liquid caramel. And yes I have whisks in 6 sizes all the way down to this itty bitty and look how cute that is.

Brush both sides of peaches and move them to the grill in the least hot spot. Depending on how hot or not hot that spot is, they will need anywhere from 2 to 5 minutes on each side to get some grill marks and just warm and sweeten up. Sugar burns easily so keep a close eye on them, maybe checking once a minute to be sure they don't burn. These will be delicious just as they are but when has that ever stopped us before?

Raspberries and peaches were made for each other so let's marry them together. This is one 6 oz package of fresh berries to whir in the food processor with 2-3 Tbs sugar and a squeeze of lemon.

I don't mind the seeds and don't bother to strain them out, but you can do so if you wish. Just press through a fine mesh strainer and use the remaining puree to guild your lovely peaches just before serving. Or you could serve this rich ruby sauce in a small glass pitcher or bowl and let your guests choose for themselves.

 SummerFest at the Food Network website (FN Dish) is back! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce!  This week, it's Peaches, next week Melon. Check out these delicious ideas:

Delicious Lean: Smokey Peach Chipotle Grilled Chicken
Jeanette's Healthy Living: Peach Blackberry Arugula Salad
Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter
Heather Christo Cooks: Peach Coconut Pancakes
Ingredients, Inc: Easy Peach Pie
From My Corner of Saratoga: Grilled Peaches With Caramel-Ginger Sauce and Pound Cake
Dishin & Dishes: Peach Lacquered Chicken Salad
Big Girls Small Kitchen: Easy Peach Limeade
Napa Farmhouse 1885: Fresh Peach and Coconut Cake
Thursday Night Dinner: Peach Shortbread
Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing
I Am Baker: Cilantro Peach Salsa
Zaika Zabardast: Donut Peach Quesadilla
And Love It Too: Peachy Coconut Streusel Muffins
Daydreamer Desserts: White Peach Margaritas
Cooking Channel: 4 Savory Uses for Peaches
Healthy Eats: What to do With Overripe Peaches
FN Dish: Peaches Move to the Big Kids' Table

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