Summertime in San Francisco isn't always perfect grilling weather. It's been foggy for the last month here in the city. We call these foggy months by July-uary or Fogust. It's just too windy and cold. However, it's perfect for indoor grilling.
I've served my grilled peaches as an appetizer or antipasto (before the meal). It's a unique, seasonal dish to start a dinner party off and your guest will be impressed by the light, flavorful dish. It's a very simple dish and takes less than 15 minutes of total prep/cooking time.
Historically, peaches were native to China and then moved to other peach-producing areas like Iran, France, Italy, Spain and Greece. Cool to know, I think.
I've purchased California organic white peaches to grill today, but you can use any fresh, almost ripe peach.
-- Wash, dry and cut peaches in halve
-- Remove the stone or pit
-- Brush oil on the cut-side of the peach
-- Oil the Staub 12-inch grill pan and preheat to medium-high on a stove top
-- Place the peaces cut-side up for about 2 to 3 minutes
-- Flip peaches to the cut-side down for 4 minutes or less
While waiting for the peaches to cook, start your balsamic reduction.
-- Balsamic vinegar
-- Raw Organic Honey
In a saucepan over medium-low heat, simmer 1/4 cup balsamic vinegar and 1 tablespoon honey until it thickens or until liquid had reduced by one half. Stirring the whole time. Afterwards, remove from heat and let the reduction cool for a few minutes to thicken.
Transfer the peach halves to individual serving dishes, and drizzle with honey balsamic reduction and fresh walnuts.
-- 1 peaches (1/2 peach per person. If cooking for 4 people, purchase 2 peaches)
-- 1/4 cup Balsamic Vinegar
-- 1 tablespoon Raw Organic Honey
-- Grill Pan
-- Sauce Pan