I love stone fruits, especially on the grill, peaches, plums, nectarines. Today, I'm going to give you a couple of different ways to use stone fruits. First, I'm going to actually grill peaches, and I'm going to pair with a little bit of prosciutto or you can use a Serrano ham, some balsamic vinegar and just a touch of fresh basil, a nice summer fruit salad.
I'm going to cut the peaches in half and I'm going to take the seed out, that's why I called a stone fruit, because the seed is about the size of a stone. So now what I'm going to do is just take a little bit of canola oil, just brush the top of the peaches, with little salt and pepper. Then over to a hot grill and the flesh side down, right in the grill. We want to hear that sizzle, the sugars will warm up, they'll come to the top of the peach and they'll actually caramelize on the outside a little bit.
I'm only going to turn the peaches one single time. The idea is they're not overcooked. They still should have a really good texture, very nice and firm. We're going to let those cook for a second. What I have here is some balsamic vinegar that I've put into a pan, brought it to a boil and reduced it down, so it gets nice and thick and syrupy and actually the flavor intensified. I'm just going to add just a touch of honey, because it had intensity of getting a little bit bitter. So just a little bit of honey will ensure that it will fade nice and sweet.
Okay. So I'm going to take the peaches off the grill. Alright, now what I'm going to do is just take a little bit of the balsamic vinegar reduction. This is really intense. So a little bit really goes a long way. Then some prosciutto, each half of the peach will be its own little salad. Put your basil and just a little bit of extra virgin olive oil and some black pepper. Fresh, delicious!
And now for another recipe, we're using stone fruits, we're going to move from peaches to nectarines. We're actually going to make a drink this time. So what I'm going to do is just thinly slice the nectarines, toss them in a bowl with some fresh raspberries, a little bit of sugar on the top, and crush the raspberries and the nectarines together just with the sugar.
Now we're going to take little bit of vanilla ice cream, some of our fresh raspberry and nectarine mix, little more icecream, little more raspberry, and some Italian sparkling wines, Prosecco. Well, any sparkling wine will do. We'll just top it off with little berry liqueur, some Chambord. Two great ways to use stone fruits, that's what I call dessert.
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