Grilled peaches–the easiest summer dessert.
Even when there’s time to cook a dinner, you’re usually not making dessert. How else would bakery counters and dessert shops make it? So assume this is a regular week or weekend night at home, not a special occasion with styled tarts and cupcakes, and you’re pretty sure that the only sweet things in the kitchen are a partially open bag of Milanos and something the kids like that’s blue. No dessert, then?
Of course, dessert. One where you don’t have to light the oven or plug in the mixer. Just grab some low hanging fresh summer fruit at the farm stand or grocery and use that already hot grill that’s about to cook the chicken breasts, steaks, burgers, salmon, your summer usual.
Let’s start with peaches. Grilled Foil Pan Peaches. A little butter and brown sugar and a sturdy aluminum foil pan and those peaches will morph into something special something fast. Add a shot of fancy liquor and you’ll simply kill at the next Supper Club, especially if the other members miss this column.
Here’s how. Cut the peaches in half and remove the stones, drizzle them with blended melted butter and brown sugar and roast them in a foil pan on the grill for a few minutes while you all unwind on the patio and catch up on the day. They’re just as good at room temperature so grilling them during cocktail time makes good sense.
That’s it. Use the basic grilled peaches outline and vary it depending on your Food TV inspirations or how often the kids go to Sweet CeCe’s.
We love foil pan peaches as-is, but they’re really good with pretty much any ice cream—classic vanilla, butter pecan, a fruity sorbet like raspberry or even peach-on-peach. Add something crunchy like chopped toasted pecans or slivered almonds. Cookie crumbles give the dessert more heft and sophistication. We like buttery shortbread, amaretti, biscotti, and ginger snaps. Set the grilled peaches aside at room temp and finish assembling the dessert just before serving.
- 4 ripe peaches, halved and pitted
- 4 tablespoons butter, melted
- 1/3 cup brown sugar
- ¼ cup amaretto, dark rum, or Tennessee Whiskey or bourbon, optional (be creative here and rummage through the liquor cabinet)
- Place peaches cut side up in a single layer in a foil pan.
- Combine the butter and sugar in a small bowl. Stir in the liquor, if using.
- Pour the mixture over the peaches.
- Grill over medium heat with the grill cover closed.
- Cook about 10 minutes, until the fruit is soft and the sauce is bubbly.
- Serve warm or at room temperature with ice cream and your favorite crushed cookies or nuts.