Community Corner

A Market-Fresh BBQ, Part 4: Grilled Peaches, Three Ways

In the final installment of the Whistle Stop challenge, we bring you warm, caramelized grilled peach recipes.

Editor's Note: Four food-loving writers have accepted a challenge: To cook a complete summer BBQ using ingredients from Whistle Stop, the local Tuesday farmers market. So far, we've given you veggie sidespasta salad, black bean-corn salsa and cheese-stuffed bison burgers. Today we end our food challenge with some succulent dessert. 

Grilled Georgia peaches are a treasure not to be overlooked at a cook-out. You've got a grilled already fired up and you aren't in the mood for something heavy or overly saccharine... perfect time for a ripe grilled peach. Here are three ways to please a crowd. Choose one--or choose them all:

Lazy Man's Peach Cobbler 

Find out what's happening in Norcrosswith free, real-time updates from Patch.

Three peaches from Pearson Farm

3 Tbsp butter

Find out what's happening in Norcrosswith free, real-time updates from Patch.

6 to 10 Tbsp yellow cake mix

3 tsp ground cinnamon 

Tin foil 

Directions: 

Tear six squares of foil and set aside. 

Halve and pit the peaches. Cut each half into about six slices; distribute the slices into the six pieces of tin foil.

Give each portion a sprinkle of 1/2 a tsp of ground cinnamon. 

In a small bowl, combine the butter and the yellow cake mix with your fingers to create small crumbles. Be careful not to overwork this mixture. (Think of a fruit crumble dessert topping.) 

Sprinkle small chunks of the mixture onto the peaches, dividing evenly among the six foil portions. Wrap up each portion completely to make a foil pouch. 

Place on a medium grill for about 5 to 7 minutes. Serve one warm portion to each of your guests right in the foil, with or without vanilla ice cream.

 

Maple-Balsamic Glazed Peaches

1/4 cup pure maple syrup

1/4 cup balsamic vinegar

3 peaches from Pearson Farm

Log of goat cheese

Instructions:

Halve and pit the peaches.

Combine the maple syrup and balsamic vinegar in equal parts in a small bowl. Brush the mixture onto the peaches. 

Place the peaches on a medium to low grill, flesh side down, for about 5 minutes. Do not move the peaches too often, but do check to make sure they aren't burning (grills vary greatly). 

Take off the grill and brush once more with the balsamic-maple mixture. 

Top with crumbled pieces of goat cheese while warm, then eat immediately. 

 

Mint-topped Grilled Peaches

Fresh mint

3 or more peaches from Pearson Farm

Directions:

Julienne strips of fresh mint.

Halve and pit three peaches. Lay on low to medium grill, flesh side down, for about 5 minutes or until browned and caramalized.

Sprinkle with mint and serve immediately.


Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

We’ve removed the ability to reply as we work to make improvements. Learn more here