You know that summer has reached its pinnacle when peaches with all the color of a blazing sunset hang heavily on their branches. As the dog days settle in, those Southern peaches just get sweeter and sweeter until they are finally picked and sliced into cobblers, cooked down into jellies, put up as preserves, or consumed in the moment, deliciously warm straight from the tree.
Since the skin of a peach has always kept me from enjoying a freshly picked peach– peach fuzz, it’s a real thing you know– I did the only thing I could do. I made a dish that captures all of the wonderment of the outdoors of summer in one gorgeously golden, juicy, melty, ridiculously good grilled half of a peach…
Half a peach? You betcha. Grilled just right to bring out the natural sweetness, then stuffed with a toasted pecan crumble, topped with vanilla ice cream, and drizzled with honey… yeah. Half. Because it’s just that good. Pecan stuffed grilled peaches. You’re welcome, summer.
Ingredients:
- 2 medium to large peaches
- 2 Tbsp butter, softened
- 1 Tbsp Brown sugar
- 1/2 tsp Cinnamon
Pecan Stuffing
- 4 Tbsp Brown sugar
- 2 Tbsp Flour
- 3 Tbsp Pecans, finely chopped
- 1 tsp. Cinnamon
- 1/2 tsp. Ginger
- 2 Tbsp Butter, melted
Topping:
- Vanilla Ice Cream
- Honey to drizzle
- Mint, garnish
Process:
While you preheat your grill, cut the peaches in half and remove their pits. Use a spoon to hollow out the center portion of each half.
Generously brush the softened butter onto each half.
Top with brown sugar and cinnamon.
They kind of remind me of yummy donuts here…
But they’re not donuts. So, let’s not get distracted.
Place the peaches on the hot grill, sugar side up, for 30 seconds or so. Turn peaches over, sugar side down, and grill for 1 minute or until the butter is completely melted and peaches are seared.
Head inside and set your yummy, gorgeous grilled peaches aside just for a minute. I know it’s hard, but you can do it because it will be all worth it end the end.
Preheat oven on low broil. Combine the pecan stuffing’s dry ingredients in a bowl.
Fill the peaches’ hollowed out centers, covering the peaches with the stuffing mixture, and drizzle the melted butter over stuffing mixture.
Place stuffed peaches in a 8×8 glass baking dish and broil on low until the stuffing is golden brown. Approx. 5-6 minutes.
Serve warm with a scoop of ice cream, drizzled with honey, garnished with mint and any extra pecans.
***
- 2 medium to large peaches
- 2 Tbsp butter, softened
- 1 Tbsp Brown sugar
- 1/2 tsp Cinnamon
- 2 Tbsp Flour
- 4Tbsp Brown sugar
- 3 Tbsp Pecans, finely chopped
- 1 tsp. Cinnamon
- 1/2 tsp. Ginger
- 2 Tbsp Butter, melted
- Preheat grill.
- Cut peaches in half and remove pits. Use a spoon to hollow out the center portion of each half.
- Generously brush the softened butter onto each half, and top with brown sugar and cinnamon.
- Place the peaches on grill, sugar side up, for 30 seconds or so. Then, turn peaches over, sugar side down, and grill for 1 minute or until the butter is completely melted and peaches are seared.
- Back inside, set peaches aside, and preheat oven on low broil.
- Combine the pecan stuffing's dry ingredients in a bowl.
- Fill the peaches' hollowed out centers, covering the peaches with the stuffing mixture.
- Drizzle the melted butter over stuffing mixture.
- Place stuffed peaches in a 8x8 glass baking dish and broil on low until the stuffing is golden brown. Approx. 5-6 minutes.
- Serve warm with a scoop of ice cream, drizzled with honey, garnish with mint and any extra pecans.
Enjoy this and other great recipes at Meal Plan Monday!
