Recipes
Grilled Peaches with Ice Cream and Honey Walnuts
Pairs Well With
Serves 4
Ingredients
4 large ripe but firm peaches, halved and pitted
2 tablespoons neutral cooking oil like canola or grapeseed oil
1 pint vanilla ice cream
For Honey Walnuts:
1 cup California Walnuts
2 tablespoons butter
1/4 cup honey
1/4 teaspoon Kosher salt
Preparation
Heat grill to medium-low or grill pan over medium heat.
Brush cut sides of peaches with oil. Place peach halves on grill, cut sides down and grill for 3-4 minutes until gently charred. Turn peaches over and grill other side until peaches are soft and warmed through. Remove peaches from grill to a plate and allow to rest.
While peaches are grilling, make Honey Walnuts: Heat butter in sauté pan over low heat until bubbling. Add honey, salt and stir until combined. Add walnuts and stir to coat. Cook until walnuts are toasted and honey and butter are almost completely absorbed. Transfer walnuts from pan to parchment paper, spread walnuts out and allow to cool.
When ready to serve: Place a scoop of ice cream in a small bowl or dish with high sides. Spoon two grilled peach wedges around each scoop of ice cream. Top each serving with 1/4 of prepared Honey Walnuts.
Grilled Peaches will keep in an airtight container in the refrigerator for up to 1 day. Honey Walnuts will keep in an airtight container in the refrigerator for up to 1 month.
From Discover CA Wines, www.discovercalirorniawines.com
Ingredients Notes and Substitutions:
This recipe works perfectly for other summer stone fruit like nectarines and plums.
If you prefer peaches without skin, you can peel the peaches before grilling.
To halve and pit peaches, carefully slice length-wise around the pit of the peach, hold each half of the peach in each hand, twist, and pull the halves apart. Gently pull the pit out of one of the halves.
For a little bit of a kick, add ½ a teaspoon (2 mL) of cayenne pepper or chili powder along with the butter and salt to the Honey Walnuts.
