Just one more post on the beloved peach before summer is over, though the weather is only beginning to heat up here in L.A.’s San Fernando Valley (famous for brutal Indian summers). Anyway, PEACHES!!! Grilled and candied with notes of garden herbs, these peachy treats are quite unbelievable and delightfully simple.
This healthy, juicy, sweet dessert was grilled and “scented” with thyme and, believe it or not, chive blossoms from the garden. This may seem an off-putting flavor combo, and truth be told I was experimenting for beauty’s sake, but it was an absurdly delicious success. When I had my first bite, the subtle undertones of the herbs created a complex and delicate balance of sweet, tangy, and savory. Score one for pretty AND tasty;) Though they are great straight from the grill, I went one step further and candied them in a pan on the stove with some honey (of course you could also use sugar). This cooks them a bit more and results in wonderful caramelization which pairs beautifully with the tartness of plain greek yogurt or the creamy sweetness of ice cream. Double yum.
What’s your favorite way to celebrate the sweet summer peach?
love the “missing pieces” feel of this shot ^
food photographer, food photography, los angeles, crystal cartier
Awe, they look like sweet, little hearts. Make me some please.
♥ sécia
anytime, darlin’! ben can make those killer ribs and I’ll grill up some peach desserts:) Yummmm.