Summer dessert OMG.

[rivka]

Tonight, I marinated some pork chops in beer, dijon mustard, vegetable oil, garlic, and paprika, and then grilled them on my charcoal grill. When I took them off the grill, I noticed that we still had plenty of life in the coals. Suddenly, I had a flashback to Girl Scout Camp, and a dessert we'd cooked in the campfires.

I asked Michael to cut three peaches in half and scoop out the pits. (I'm so allergic to them when they're raw that I don't even like to touch them.) Each peach went in the center of a square of aluminum foil. I put a pat of butter in the hollows left by the pits, topped the butter with a generous spoonful of cinnamon sugar (left over from the cinnamon toast I made yesterday), put the two halves of each peach back together, and wrapped them individually in foil. I dropped the foil-wrapped balls onto the grill, closed the top, and left them there while we ate supper - about half an hour.

They were perfect. Hot. Soft and juicy, but not mushy or unformed. Cinnamon-scented peach syrup had collected in the foil. With a scoop of vanilla ice cream? Simply heaven.

I tell you, those Girl Scouts knew a thing or two.

Comments

[geminigirl]

One of the first things I grilled last summer when we finally had a house with a real grill was peaches. zedrikcayne had never had grilled fruit, and was skeptical, but now he's a convert. We grill a lot in summer, and now, when there's some fruit that's almost too ripe, it goes on the grill, and is just fantastic.

Girl Scouts know what they're doing, but I still don't like cooked bananas, wrapped in foil, decorated with chocolate chips and tossed on the grill.

[chargirlgenius.livejournal.com]

I love bananas and plums on skewers as dessert. Mmm.

When I was a scout, we used to do baked apples. Core an apple. Stick a pat of butter on one end, and set it on some heavy duty tin foil. Put in a spoon of cinnamon sugar, a bunch of candy red hots, another spoonful of cinnamon sugar, and another pat of butter to seal the hole. Wrap in tinfoil, leaving room for expansion of air (they usually get puffy) and throw them onto the coals for a while. We usually did them right in the campfire. Mmmm.

The peaches sound divine.

[writingortyping.livejournal.com]

schlurp.

[brooksmoses]

Oooh, that does sound delicious!

There's a recipe for grilled peaches we tried once, which was also marvelously delicious (and possibly might give ideas for combining with yours).

The peaches themselves were just halved and grilled -- open, on the grill, until the skin got charred. And then we flaked off the charred bits.

But what made them so good was what we put on them. Take fresh rosemary, sugar, and a mortar and pestle. Grind the rosemary into the sugar until you get a spoonful or two of nicely green sugar. (I'm sure an approximation to this will work fine if you don't have the mortar and pestle; the original recipe didn't call for one.) Then mix this into mascarpone. Spoon a dollop of this into the center of each peach half.

[therealjae.livejournal.com]

That sounds very yummy!

-J

[rivka.livejournal.com]

Ack! Someone pull that poor gecko out of there before she goes down for the third time!