It is canning season! My poor roommate is enduring the explosion of a mess in our kitchen every night. I have made 2 batches of cherry salsa, but gave it all away. This week is the last of the cherries; third time is a charm (which makes 30 lbs of cherries this year) and I’m keeping this batch… probably…mostly. I have flats of tomatoes, herbs, cucumbers for pickles, and peaches are strewn all over the place (ripening). Last night I washed the 6 dozen jars that my mother had collected for me, organized rings and lids for them all. I am ready to can my heart out. I have a pretty great roommate to put up with the mess. I’ll, of course, share my preserves, and here I am already giving away my not-even-made-yet cherry salsa. It feels good to give and share the love.
I have a tendency to get really focused on processing, freezing, canning and occasionally I forget, it’s peach season, that means eat them fresh! Salads like our peach basil or peach avocado salsa are amazing with fresh peaches, and there are so many more recipes like this one, that is best with fresh fruit. I am sure you can grill canned or frozen peaches as well; have you tried it? Did it work? Please leave your experiences in the comments below. While visiting family I made grilled peaches as a side dish with chipotle BBQ steak, so delicious!
Usually, family visits mean kid activities: my nephews 3 and 6 are demanding of my time and attention. This visit, my sister-in-law took the boys camping and I had a chance to hang with my brother. Just him and I, something we hadn’t done in years, I think since we lived together before he got married! It wasn’t all sunshine a rainbows living with my brother as adults, but we were pretty close. Life gets busy and when he had kids, they got priority. It was great to reconnect, I even stayed an extra day. We grilled out and watched Russell Peters comedy on Netflix. We also Skyped with Mom and Dad so it was a true family event.
Having the kids gone and an extra day meant I had time to do a little shopping. What do I need? NOTHING. But I did purchase some shoes- I have a thing for ridiculously high heels in animal prints and candy colors. Oh man, did I satisfy those requirements, and for a deal! Both pairs of shoes were deeply discounted. I’m not generally a peep toe fan, but the color on these was too good to pass up.
Of course, there were a half a dozen other pairs that looked like they needed a good home, but my sense and reason won out. Plus, I can only wear one pair at a time, right? I still think about those other shoes, I hope they found someone to love them.
Grilled peaches, delicious, simple, easy, versatile! As a savoury side or you could serve them with some coconut cream or ice cream for dessert. Enjoy!
- Yield: 1 peach per person 1x
- Peaches, one per person
- Sprinkle cinnamon
- Sprinkle black pepper
- Drop of lemon juice
- 1/2 tsp coconut oil per peach
- Wash peach to get the fuzz off (Raj just shuddered at the thought of peach fuzz), but leave the skin on.
- With a sharp knife, run around the peach between the “cheeks”.
- Gently twist the peach, each side in an opposite direction and open it up.
- Pop the stone out.
- Brush the exposed flesh with coconut oil, sprinkle on lemon, pepper and cinnamon.
- On a grill, place the peaches face down, cook over medium heat 4-6 minutes, gently flip over and cook the skin side about the same. So they are warm but not mushy.
- Once on the plate you can eat the skin, but cooked it slides right off.
- Method: BBQ
I love peaches and I love grilling so this is the perfect combination.
Is there a reason you use coconut oil?
I most of the time use extra virgin olive oil.
Thanks for sharing.
EVO would absolutely work! I used coconut oil because of the long list of amazing things it is known for, (antimicrobial, essential fatty acids and others) the slight coconut flavor paired with a low melting temperature!