It was not my intention, but this is going to be “Peach Week” here at CBTB. Or at least a half‑week devoted to the best summer fruit.
And the trickiest to work with. Peaches come hard, soften to perfection while you are asleep, and five minutes later are sprouting mold. They demand constant care, but they can be oh so good.
On Friday, you will see a post for Peach-Glazed Pork Chops and tomorrow there is a very peach cocktail. But today, the topic is grilled peaches. That Friday pork chop itself does come with grilled peaches, but Suzi has asked for some options. In that recipe, the grilling peaches are basted with a mixture of peach jam + soy sauce + ginger. Suzen will eat gingerbread cookies by the dozen, but grated ginger is, for her, grating.
So, here is a generic recipe for grilled peaches. If you have never grilled them, you are in for a surprising treat. Grilling draws out the juices and intensifies the sweetness. To prevent any drying out, you do need to baste the peaches and that’s where the fun begins.
That generic basting recipe above — peach jam + soy sauce + ginger — is a template. Peach jam on peaches? No, it is not overkill, but you can change up the jam flavor. To what? Well, think about all the different peach pie ideas you have seen: peach + blueberries or cherries or even strawberries. Any bright jam will do.
The soy sauce is the “liquid” you need here but the liquid can be changed to something more elaborate or even alcohol-based. You can use some melted butter, some rum, some peach vodka. What you want is enough liquid here to convert the jam into something with a consistency that lets you baste away.
The ginger is the spice, but other spicy ideas are possible. You can use dry mustard or regular liquid mustard. A teaspoon — not two tablespoons — of cinnamon give you a more “desserty” dish. Alternatively, you can go savory with some finely diced scallion, for color and flavor, or some onion or even garlic powder. Go light on the spices. You want to brighten the peaches, not bury them.
Beyond pork chops, these peaches are an excellent side for protein of any sort: beef, fish, or poultry. Plan on one full peach per person.
You can cook extra of course. The leftovers are just fine the next day in a peach daiquiri.
Grilled Peaches
Yield: serves 4
Ingredients:
- 1 18-ounce jar peach preserves — or the jam or your choice
- ¼ cup soy sauce — or the liquid of your choice
- 2 tablespoons grated fresh ginger — or the spice mixture/components of your choice
- 4 peaches, peeled, halved and pitted
Preparation:
Prepare your grill and let the coals burn down to a very hot gray.
Peel and pit and the peaches. Grill them or 2-3 minutes on each side or until they are fork tender. Baste throughout the cooking period with your sauce, keeping the peaches happily moist.
Source: Inspired by Grill Nation by David Guas [Oxmoor House, 2015]
Photo Information]: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/50th second at ISO‑800