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 sides, pasta 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
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Three peaches from Pearson Farm
3 Tbsp butter
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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.
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