Your grill can also be used for dessert. This is a simple preparation that can add a dessert to any grilled meal.
When you are grilling, you will carmelize existing sugars in the food to add sweetness and textural contrast. Grilled fruit is a delicious addition to your meal. This recipe works for any stone fruit, but I usually use peaches and nectarines. All you have to do is briefly grill split stone fruits and drizzle them with a mixture of balsamic vinegar and honey.
This time, I used nectarines.
Step 1: Wash the peaches and dry them.
Step 2: Carefully split the peaches in half. Similar to an avacado, you have to slice carefully into the peach until you get to the pit, then rotate the peach 360 degrees to split it without breaking the pit.
Step 3: Use a spoon to pop the pit out.
Step 4: Place the peaches, split side down, over direct heat, at a 45 degree angle.
Step 5: After 2-3 minutes, rotate the peach 90 degrees, so it faces the other direction on a clock face. This creates the perfect grill marks from the restaurants.
Step 6: Remove them to a plate and drizzle a little bit of a balsamic vinegar – honey mixture over the peaches. If you happen to have some mint just sitting around, it would be a great garnish.
Three ingredients with an optional fourth for garnish, and heat creates a simple but elegant dessert to finish off a grilled meal.