A Grilled Peach
I buy 2 peaches and 1 nectarine each Saturday, in season, at the Farmers Market. I usually pick semi-hard ones, but even then, they ripen quickly if left out on the counter. These are for my breakfasts, along with fresh curd cheese.
After eating the first on Monday, I had to put the remaining peach and the nectarine in the refrigerator to quell the ripening. All this leads to a cold peach, and a cold peach is not to my liking.
“I’ll bet I could grill that sucker.” (Yes, I do talk to myself when I’m alone in the kitchen.)
I peeled the peachâ€”you know how to peel a peach, don’t you? What I do is use my OXO vegetable peeler with a short sawing motion and go â€˜round and â€˜round the peach. It’s a satisfying process and gets rid of the fuzzy and sometimes bitter skin. I don’t peel nectarines.I heated our non-stick grille pan over medium heat and while it was getting quite hot I cut the peach into 8 wedges. Onto the grille pan they go. Bare. No oil, no sugar.
Sizzle! Sounds good. I let â€˜em go for a little over a minute and then turned them over to find these beautiful grille marks savor the peachy aroma. I let â€˜em go for another couple minutes. While this was going on, I crumbled some fresh curd cheese in the bottom of a shallow bowl. I removed the peach wedges to the bowl and they were soft and juicy and steaming.
You know how on those cooking shows, when the impresario finishes his or her creation, they taste and smile and make ooooohhhh sounds?
I did that. I really did