Griddled White Peaches with a Honey and Balsamic Glaze

by Jacqueline on August 17, 2012

A perfect dressing for warm peaches

Griddled White Peaches with a Honey and Balsamic Glaze

Now that we are in the middle of August, we are well and truly in peach season. You’ll notice on entering any fruit and vegetable aisle of the supermarket, peaches and nectarines are in abundance. Just having arrived back in London we stopped off at our local store and this fact was validated as we spotted the ubiquitous “buy one, get one free offer”. In essence you could end up with 16 peaches! What am I going to do with 16 peaches?  If you are very disciplined about eating fruit, then you may have no problem eating all of these before their shelf life expires but I think if I were to eat them just as regular fruit, the appeal would soon wear off. What do you think?

Peaches in Season
Image courtesy of porbital / FreeDigitalPhotos.net

If I have a plentiful supply of peaches, then yes, I may consume some of them as a healthy snack, or as part of a fruit salad for breakfast, but I also want to include them as a dessert. I made this dish in Hong Kong where Japanese white peaches are widely available. I really love the look of the white peach ; a white flesh, almost apple-like in appearance with a rose pink centre. I found that these peaches have a more subtle taste to them compared to the more intensely flavoured orange flesh ones commonly found in British supermarkets (often sourced in Spain).

Beautiful white Japanese peaches

This dessert is very simple and you must know by now – I love simple creations :-) . The recipe has been slightly adapted from the BBC Good Food website. In no time at all you can make a sweet treat or dessert with the peaches or nectarines you have left over in the fruit basket.

An additional plus of this dish, aside from the taste, is the vanilla aroma emanating from the kitchen and filling your home with sweet, warm notes. I recall seeing a property show that stated you can enhance the appeal of your house by heating up some vanilla before prospective buyers come round to view the property. Not a bad tip, I can understand why!

There is something very comforting about eating warm fruit too, isn’t there? Enough to give you an “ahhhhh” moment!

Although I used white peaches, regular peaches and nectarines would work equally well with this recipe. This is what you will need:

What you will need for for Griddled White Peaches with Honey and Balsamic Glaze

Ingredients for Griddled White Peaches with Honey and Balsamic Glaze

Griddled White Peaches with a Honey and Balsamic Glaze

Prep Time: 5 minutes

Cook Time: 16 minutes

Total Time: 21 minutes

Serving Size: Serves 2 for Dessert

A quick and easy dessert for leftover peaches and nectarines

Ingredients

  • 2 white peaches, stoned and cut into halves
  • 1 tsp vanilla extract
  • 3 tbsp of balsamic vinegar
  • 3 tbsp of clear honey
  • 4 tbsp of water
  • 2 tbsp of melted butter, stored in a separate dish.
  • 1 tbsp of flaked almonds, toasted
  • 2 scoops of vanilla ice cream

Instructions

  1. Pre-heat oven at 180°C
  2. In a bowl mix together the honey, balsamic vinegar, water and vanilla.
  3. Use 1 tbsp of the melted butter and coat each peach half and place on a hot griddled pan flesh down until an even charred look is achieved. This could take up to 1 minute.
  4. Remove the peach halves and place in an ovenproof dish, with the charred flesh facing upwards.
  5. With the remaining melted butter, coat the peach halves once more and dress each peach half with the glaze. The heat will reduce the glaze.
  6. Bake the peach halves in the oven for 15 minutes.
  7. Sprinkle with toasted almonds and serve with vanilla ice cream.
http://howtobeagourmand.com/griddled-white-peaches-with-a-honey-and-balsamic-glaze/

I’m adding this recipe to the One Ingredient challenge, hosted this month by Nazima of Working London Mummy, but hosted on alternate months by Laura of How to Cook Good Food.

There is a beautiful selection of entries already including Nazima’s post of Nectarine, Orange Flower and Almond Filo Tart.  The description itself is simply mouthwatering isn’t it? Have a look and be inspired!

What is your favourite way of eating peaches ? Do let me know in the comments below!

Like How to be a Gourmand on Facebook.

 

{ 30 comments… read them below or add one }

1 Camilla August 17, 2012 at 5:21 am

These peaches sound yummy and I’d never have thought to put balsamic vinegar on them (must try out soon)! Many years ago I used to grill peaches with cider and honey I think, but these days we love putting them on the barbecue and serving with vanilla ice cream. My daughter particularly likes these and will happily eat them cold from the fridge the next day too. White fleshed peaches are quite common here in Blighty, you just haven’t been back long enough to bump into them yet:-)

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2 Jacqueline August 17, 2012 at 5:53 am

Peaches with cider and honey sound really delicious – and even better grilled/barbequed!
Balsamic vinegar works really well with fruit – try it with blueberries too – it really heightens the taste.
I was aware that you can get white peaches in the UK but I didn’t think they were as common as regular peaches/necteraines – are they?
In my experience if looking for peaches in Hong Kong, you are far more likely to come across white than the orange flesh peaches but I would have thought it would be the contrary in the UK.

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3 Camilla August 18, 2012 at 11:25 pm

A few years ago you never saw a white peach but now I’d say probably 40% of peaches I buy are white fleshed – it’s normally a surprise when I bite into one, as they all look the same from the outside!

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4 Jacqueline August 19, 2012 at 10:36 pm

Wow! 40% seems quite high – just as well you like both varieties :-)

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5 Mich - Piece of Cake August 17, 2012 at 9:08 am

This looks so easy and delicious, especially with the ice cream. I would love to give this recipe a try. Will head off to the supermarket tonight and hopefully find some lovely peaches. We don’t seem to get as much variety of peaches in Singapore though, and it could be very costly… wish we had much more of this fruit!

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6 Jacqueline August 17, 2012 at 2:43 pm

Thanks Michelle. I know what you mean about the cost of things. I guess in Singapore a lot of things are imported as in Hong Kong. I remember paying about £5 for a fennel bulb – yesterday I bought a fennel bulb for £1 in the UK. A fifth of the price – completely crazy :-D
If you try it, do let me know.

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7 rita cooks italian August 17, 2012 at 2:20 pm

Yummy, I like nectarines/peaches but I’ve never grilled them. It sounds delicious. I like the idea of adding balsamic and honey. I live in Barnet (north London) and I have never seen white fleshed peaches. I should look better next time. I agree the ‘regular’ peaches are more common.

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8 Jacqueline August 17, 2012 at 2:46 pm

Thanks Rita – it’s a lovely dessert. A nice pick me up :-)

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9 rita cooks italian August 19, 2012 at 12:54 pm

I went to the supermarket yesterday (every Saturday morning at 6:30 am I do my weekly shopping!). Amongst peaches / nectarines I saw the white peaches! Surprise I had never noticed them (maybe I’m still a bit asleep early in the morning). Then I noticed their price which is twice the prize of regular peaches !!!?! Maybe that’s why I had never noticed the white variety. Ciao

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10 Jacqueline August 19, 2012 at 10:40 pm

Good grief! 6.30 every Saturday morning that is so early. I admire your courage. I’m still tucked up in snoozeland at that time :-)
Ah…twice the price the downside of buying white peaches.

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11 Beth Michelle August 17, 2012 at 9:37 pm

I love peach season. There is nothing I love more than a juicy peach on a hot summer day! Good thing it is still peach season here and I’ll be able to make this delicious dish!!

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12 Jacqueline August 17, 2012 at 11:38 pm

Thanks Beth for visiting my blog and taking the time to comment. Feel free to drop by again and let me know how you get on :-)

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13 Recipe Junkie August 18, 2012 at 5:05 am

mmmm. I always find it hard to find ripe peaches (or peaches that ripen properly) in the UK – markets are best – although we’re heading off to France tomorrow so hoping for LOTS of lovely ripe fruit and veg, including peaches.

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14 Jacqueline August 19, 2012 at 10:31 pm

Welcome to my blog Sally :-) I know what you mean. In HK, the fruit available is fragrant and ripe but in France you will be spoiled for choice with ripe and flavourful produce. I really enjoy spending time in the markets there. Hope you have a lovely time there :-)

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15 Janice August 18, 2012 at 6:17 am

Oh that sounds lovely, I love fresh peaches and they need very little done to them, but this looks like a winner.

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16 Jacqueline August 19, 2012 at 10:33 pm

You are so right Janice – very little needs doing and they taste delicious. We ate out at a restaurant that had roasted peaches for dessert yesterday and I was a wee bit disappointed as they were served cold with a ginger syrup. I love them served warm :-)

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17 Maggie August 19, 2012 at 5:19 am

I really enjoy griddled/cooked/bbq peaches it makes them so juicy. Using balsamic vinegar with peaches is something new that I haven’t come across before. The white peaches look really lovely.

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18 Jacqueline August 19, 2012 at 10:38 pm

Thanks for your comment Maggie. I guess it takes a while to get your head round using balsamic vinegar with fruit but trust me it really does work :-)
It’s a bit deceptive as it smells of vinegar but it tastes divine!

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19 All That I'm Eating August 20, 2012 at 8:15 pm

This sounds lovely. I prefer white fleshed peaches to orange and I bet they’re wonderful with the glaze.

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20 Jacqueline August 20, 2012 at 11:31 pm

Really simple dessert and worth making. Thanks Caroline :-)

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21 Monet August 21, 2012 at 10:21 pm

Hello friend. Yes. Peach season is in full bloom and I’m loving every minute of it. We had grilled peaches on Saturday night and they were just heavenly. Thank you for sharing!

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22 Jacqueline August 21, 2012 at 10:58 pm

Hi Monet – thanks for commenting. Did you have a special dressing or glaze with the peaches. I’ve been discovering lots of different yummy dressings :-)

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23 lisaiscooking August 22, 2012 at 6:30 am

I love the smell of vanilla from the oven. This sounds like a lovely dessert. The peaches look great with grill marks too!

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24 Jacqueline August 22, 2012 at 8:02 pm

Thanks Lisa. I’m sure you make some fabulous creations with peaches :-)

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25 kankana August 23, 2012 at 10:13 am

I love grilling fruits like pineapple, grapes and these days peaches and nectarine! Nothing like a simple and easy treat :)

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26 Jacqueline August 23, 2012 at 9:03 pm

Grilled pineapple sounds too good. I might add a wee cheeky rum to it too ;-)

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27 Jacqueline August 31, 2012 at 7:53 am

Oh lovely! A peach of a dish, haha.

We are eating a ton of peaches and nectarines at the moment, but I have not make anything with them yet for some reason. Now I have a plan :)

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28 Jacqueline August 31, 2012 at 11:52 am

Ba- boom! Good to know Jac – hopefully they can be used as part of the 5:2 diet.

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29 workinglondonmummy September 2, 2012 at 9:13 pm

This is a beautiful, simple dish perfect for summer evenings. I do grilled stone fruit but will have to try your balsamic and honey glaze as I love balsamic so this is a winner for me!

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30 Jacqueline September 3, 2012 at 1:51 pm

Thanks for hosting the challenge Nazima :-)

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