Sweet & savory
Blue cheese makes grilled peaches a heavenly appetizer or salad
This dish is a sweet and savory marriage made in heaven! Most people think of sweet summer peaches just for dessert, but they are just as delicious as an appetizer or a salad. A tangy reduced balsamic vinegar syrup and crumbled blue cheese are the perfect compliment to a peach hot off the grill.
Most stone fruits like peaches are delicious grilled. The consistency of the flesh of these fruits holds up great on the grill, and the heat caramelizes their natural sugars deliciously.
When buying peaches for grilling, look for firm, slightly under-ripe peaches. The fruit should have a fragrant aroma and flesh that yields a bit when pressed gently. If a peach is rock-hard or mushy, don’t buy it.
Medium heat (about 350 degrees) is the ideal temperature for grilling fruits. Be sure your grill is clean and well-oiled before grilling your peaches. You don’t want your peaches to stick to the grill or to taste like the burgers you cooked earlier. Also, I recommend leaving the skins on the peaches when grilling to help keep the peach keep its shape.
Balsamic syrup is what makes this dish, in my opinion. Simple to make, it is balsamic vinegar that has been reduced to a thick syrup consistency. It is sweeter and more complex in its flavor than balsamic vinegar. The balsamic syrup can be made up to 2 weeks in advance. While it can be stored at room temperature, I prefer to keep mine chilled. It’s also delicious as a salad dressing and drizzled over grilled meats.
Crumbled blue cheese and fresh basil offer the finishing touches. Serve as an appetizer or over a bed of arugula or baby greens for a delicious salad.
Jennifer Chandler is the author of “Simply Salads” (Thomas Nelson, $24.99), “Simply Suppers: Easy Comfort Food Your Whole Family Will Love” (Thomas Nelson, $24.99), “Simply Grilling” (Thomas Nelson, $24.99), and “The Southern Pantry Cookbook” (Thomas Nelson, $26.99). She lives in East Memphis with her husband and two daughters.