Maple-Glazed Peaches with Toasted Almonds
Many folks don’t think fruit belongs on a grill, with the exception of pineapple. That attitude has them missing a wealth of flavors, as these grilled peaches, their surfaces richly caramelized by a hot fire, illustrate. Omit the almonds and ice cream and the peaches are a great side to grilled pork chops or tenderloin.
- 4 firm, ripe peaches
- Olive oil for brushing
- 1 Tbs. sugar
- 1 Tbs. pure maple syrup, preferably grade B
- 2 Tbs. sliced almonds, lightly toasted
- Vanilla ice cream for serving (optional)
Prepare a medium fire in a grill. Brush and oil the grill grate.
Halve and pit the peaches. Brush all sides with a little olive oil. Sprinkle the cut sides with the sugar, dividing it evenly.
Place the peach halves, cut side down, on the grill over direct heat. Cover the grill and cook for about 2 minutes. Uncover, rotate the peaches about 45 degrees and cook for 1 minute more. Turn the peaches over, re-cover the grill, and cook until they are slightly softened but still hold their shape, about 3 minutes more.
Transfer the peach halves to individual plates or bowls. Drizzle the maple syrup over the peaches, dividing it evenly. Garnish with the almonds and top with vanilla ice cream. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).