It’s not cold yet, so dammit I’m still out here making grilled peaches. I usually don’t fuck with warm fruit, but I make exceptions for apples, pears, and peaches. I think it’s a texture thing, I feel like I’m eating jam and crust with most fruit desserts…😕. The aforementioned fruits are hearty enough to stand up to the oven, grill, and bold spices. They also provide texture diversity, a good apple pie will still have apple pieces with a bit of crunch. Anyway, I feel like I’ve weirdly been talking about fruit texture for too long, on to the recipe!
This is the dish that you prepare when you don't feel like making anything. Perfect for when you're hosting your own dinner party and you need something quick and easy to pull together. I made this dish inside using my cast iron grill pan, which you can use during all seasons with hearty fruit. The twist to this dessert is the addition of Tamarind Oh from Essie Spice. The tamarind flavor adds delicious tanginess and a full-bodied sweetness at the end. Side note, you can now purchase Essie Spice at Nubian Hueman here in DC, which is exciting.
When you're picking the fruit you don't want them to be overripe. If they are I’d recommend dicing them and using them as a topping for ice cream or yogurt after you cook them. Peaches that are riper will not be as firm after you finish cooking them. I like picking them when they have a little give when you squeeze them but are still a day or two away from when I’d eat them raw.
What you’ll need:
- 2 tbs Butter
- 2 tbs Tamarind Oh
- Maple syrup
- Sea salt
- 2 Peaches
In a pot combine butter, a pinch of salt, maple syrup (or your choice sweetener), and Tamarind Oh over low heat until everything is combined. You don't want to cook it, just make sure that the mixture is well combined.
While that cools down, cut the peaches in half and remove the pit. Glaze the peaches with the mixture on both sides and grill until tender (about 5 mins on each side).
Serve with ice cream, cause duh.