Summertime Foil Pan Grilled Peaches

by R.B. Quinn and Min Merrell

Grilled peaches–the easiest summer dessert.

Even when there’s time to cook 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.


Related Posts

1 comment

Sugel September 27, 2012 - 3:51 pm

Mix cake mix according to directions. Line the Dutch Oven with aluminum foil. Place oven onto the heat, level it and melt the margarine in the oven. When melted, add the brown sugar. Stir. Add the pineapples and the pecans. This is the glaze. Pour prepared cake mix on top of the glaze. This dessert doesn’t require a lot of heat on the bottom, just enough to brown the glaze–8 pieces of charcoal should be plenty. Bake for about 25 minutes. Check every 15 minutes and when golden brown, test to see if it is done. Take it off the heat and lift the cake out of the oven by the aluminum foil. Put a pan on it and turn it over quickly so that the glaze is on top. Remove the foil.

Comments are closed.