Thursday, September 1, 2011

Grilled Peaches and Summer Strawberries

It's summer and your fruit share is full to bursting. What to do? Get yourself a bucket of vanilla ice cream, and let contributer Cara Valla, sous chef at San Francisco's Chiaroscuro, show you the way to some fantastical fruit toppings.

Grilled Peaches
ripe peaches
olive oil
salt
vanilla ice cream
toasted almonds or crushed amaretti cookies (optional)

Pre-heat your grill to medium. Quarter your peaches and dress with a little olive oil and salt. If your grill has larger slats, simply make a bed of tin foil to hold up your peachy goodness. Once the fruit is on the grill, let it get some color and soften up. Remove when soft and lay over vanilla ice cream. Top with your choice of toasted almonds or crushed amaretti - or just enjoy the simplicity of warm peaches and cream.

Strawberry Heaven
1 Qt. strawberries
1/4 cup sugar
1-2 Tbsp. aged balsamic vinegar, to taste
a handful of fresh basil leaves

Clean and quarter your strawberries. Dust with a little sugar to get the juices flowing. Drizzle on a little of your favorite aged balsamic vinegar. Rip up the basil leaves and toss with the fruit. This topping is amazing on vanilla ice cream or brownies.

4 comments:

  1. Yum yum! ny tips on how to get the pit out of the peach without mangling it like I tend to do?

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  2. Great question! I think it has so much to do with the level of ripeness of your peach. Does anybody have grapefruit spoons anymore? Those seem like just the right size and shape to do the job.

    At any rate, I will ask our resident chef and get back to you. ;-)

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  3. Good idea on the grapefruit spoons!

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  4. I asked Cara and she says the only trick is to cut down the meridian, and then twist the halves apart. Sounds like a plan to me!

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