Tuesday, August 14, 2012

Grilled Peaches with Balsamic Honey Reduction and Walnuts


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
-- Walnuts

-- Grill Pan
-- Sauce Pan

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