Grilled Peaches Recipe
by Ross Bowen, Tastemaker in Residence
In upstate South Carolina, it seems I lived on peaches when they were in season. My parents would buy a bushel of fresh peaches and that might be all I would eat for two or three days. We lived near the famous “Peachoid”, the water tower in Gaffney, and sometimes bought peaches in its shadow. Even before the internet age, the Peachoid was the “butt” of many jokes. This is the rear view.
I don’t want to eat that many peaches in a weekend anymore, but what I do want is a way to bring more fruits and vegetables into my diet. Grilled peaches fit the bill and are very easy to make
- Heat the grill to medium hot. Clean the grates well.
- Slice the peaches in half and remove pit. Spray with canola old, and place flesh side down on the grill. Turn after grill marks show and let continue to cook, about 4-5 minutes total.
The fire intensifies the sweetness of the peach, and I prefer them plain. I serve to guests with cinnamon and brown sugar on the side. They are also great over vanilla ice cream.