Recipe: Sweet Balsamic Glazed Grilled Peaches

Who says the grill is only for meat and vegetables?  What about dessert? This amazing and simple grilled fruit recipe will soon become one of your summer favorites. Beautiful and delicious, these peaches topped with a balsamic glaze are a gourmet treat you won't soon forget! For a slightly different summery and floral flavor, rub peaches with coconut oil instead of olive oil.

Sweet Balsamic Glazed Grilled Peaches
(Serves 4-8.)

Ingredients:

Grilled Peaches (Photo credit: Another Pint Please...)

4 ripe peaches, pitted and halved
olive oil
1/2 cup good quality balsamic vinegar
1 tbsp agave or other liquid sweetener (real maple syrup, honey)
1 tbsp lemon juice
1 tsp almond extract
mint leaves for garnish, optional

Directions:

• Preheat your grill to medium-high.
• Coat each peach half with olive oil and place on the grill cut side down; cook for 4 to 5 minutes each side, just until grill marks appear.
• Prepare the glaze while peaches are grilling; in a small saucepan, bring vinegar to a boil over medium-high heat. Cook until vinegar is reduced by half and thickens slightly. Add lemon juice, almond extract, and agave, stirring to combine.  Remove from heat.
• Remove peaches from the grill and place face up on a dessert dish. 
• Drizzle with balsamic glaze and serve immediately. 
• For added flavor, garnish each peach with a mint sprig.

Recipe: Grilled Peaches a la Rosemary over Arugula Endive Salad

This delicious recipe combines the sweet and smoky flavor of grilled ripe peaches, with rosemary and tangy endive and arugula for a gourmet salad treat you won't soon forget!

Grilled Peaches a la Rosemary Over Arugula Endive Salad
(Makes 4 individual salads.)

Ingredients:

Grilled Peaches (Photo credit: mccun934)

2 ripe, but still firm, peaches, wash and cut in half (remove stone)
1 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
1/4 tsp kosher salt
2 small Belgian endive, washed and each leaf removed whole
2 cups arugula
4 fresh mozzarella balls
drizzle good balsamic vinaigrette (or olive oil and balsamic vinegar mix)
dash kosher salt and ground black pepper

Directions:

•  Prepare a grilling pan (or grates) by spraying with non-stick grilling oil, then set grill to medium heat.
• Put peach halves in bowl with olive oil, rosemary and kosher salt, and toss to coat.
• When grill is preheated, put the peaches on, cut side down, and grill for 4 to 5 minutes, until charred lightly, then flip and grill 3 to 4 more minutes until softened slightly and charred. Remove and set aside to cool slightly.
• Prepare individual salads by arranging endive leaves between 4 salad plates, then top each plate with 1/2 cup arugula, place one grilled peach half on top of the arugula, tear one mozzarella ball in half (for each salad) and place on top, then drizzle with a little balsamic vinaigrette and sprinkle a dash of kosher salt and freshly ground black pepper to taste.
• Serve immediately.

Recipe - Peachy Freezer Jam

This time of year, I am tempted to start preserving some of the bountiful fruits & veggies for the colder months (much as I don't want to think about that right now!). I will try to share a few recipes and articles related to preserving foods over the next couple of months. One of the best ways to ensure you have good healthy food year round is to preserve it yourself during the summer months. Today I will share a nice recipe for freezer jam. Freezer jams are nice because they are easy, safe, fresh, and tasty. I have lots of fresh peaches these days, so I plan to make some of this myself soon!  Try it out, and let me know what you think.

Image by jeffreyw via Flickr

Peachy Freezer Jam: (makes 4 pints)
 
What You Need:

3 lbs peaches

2 TB ginger

5 C sugar

2 pkgs (1 3/4 oz) powdered pectin

1 C cold water

4 (1 pint) freezer containers with lids

How to Make It:

1. Remove the pits from the peaches and peel. 
2. Chop peaches up very fine to make about 4 C. 
3. Place peaches in a large mixing bowl. Add ginger and stir together. 
4. Slowly add the sugar and mix until well combined. 
5. Place the cold water in a small saucepan and place over medium heat. Add the pectin. 
6. Bring to a boil being sure to stir continuously. 
7. When water comes to a rapid boil cook 1 minute. 
8. Remove from heat and pour into fruit. 
9. Stir until all is combined. Continue to stir 4 minutes. 
10. Pour mixture into the 1 pint freezer containers and cover with lids. 
11. Leave standing at room temperature for 1 full day (24 hours). 
12. Freeze for up to 6 months.

When ready to use remove from freezer and allow to come to room temperature about 1 to 2 hours. Once thawed, freezer jam will stay good in the refrigerator for up to 3 weeks.

Related Articles on Jam & Preserves:

• #Utah Raspberry Freezer Jam by Weeks Berries of Paradise (weeksberries.wordpress.com)
• Strawberry Blueberry Cherry Jam (willowandbee.wordpress.com)
• Freezer Jam, Saving that Summer Sweetness (beast4romtheeast.wordpress.com)
• Peachy Keen: 15 Best Recipes with Peaches Recipe Roundup (thekitchn.com)

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