Your Summer Secret Weapon: Peaches on the Grill
posted on July 8th, 2016 by John Savidan
It’s not really summer if you’re not firing up the grill, and lucky for you there’s some seriously great meat on special to officially kick off summertime parties. And to finish things off sweetly, we have a secret tip for something special: grilled peaches. When you grill peaches (or other stone fruits), you perform a kind of magic. The heat of the grill makes the natural sugars caramelize, creating a new sweet and smoky flavor that will make you an instant fan. And you don’t have to serve the peaches warm to get the full flavor impact. Grill them up in advance, pop them in the fridge, and serve when you’re ready. And though you can use the grilled peaches in an endless variety of ways, some of our favorites are the simplest: Just top with whipped cream, Mascarpone cheese, cinnamon, chopped nuts, honey, or all of the above!
How to Grill Fruit
Our favorites for grilling: Peaches (of course!), nectarines, bananas, pineapple, strawberries, and watermelon
1. Cut the fruit so there is a nice big flat surface to grill and remove any seeds or pits
2. Lightly brush with olive oil to keep it from sticking to the grill
3. Put fruit on the grill and watch closely; it only takes a few minutes on each side to get the best flavor
An alternative to grilling fruit straight on the grill is incorporating the fruit into a grilled recipe, such as our recipe below for Grilled Peach Pizza. You’ll still get the wonderful flavor of lightly grilled fruit without the direct grill marks. We suggest hosting an outdoor grilled pizza night with friends. Set up the ingredients so you and guests can dive in and have everyone make a personal pizza. You’ll find it an entertaining (and delicious) summer activity.
Grilled Peach Pizza with Aged Balsamic Vinegar
1 package refrigerated pizza dough
Bristol Farms Extra Virgin Olive Oil (for brushing)
1 package Buffalo mozzarella in water
1 large Yellow Peach, cut into thin wedges
1 red onion, cut into thin wedges
1 5 oz. bag of Baby Arugula
1 bottle Bristol Farms Aged Balsamic Vinegar (for drizzling)
1. Preheat an outdoor grill to medium heat.
2. Lightly flour a large cutting board and rolling pin. Roll out the prepared pizza dough to a rough diameter of 12 inches.
3. Apply a light drizzle of olive oil to the top of the pizza dough and brush to the edges. carefully lift the pizza dough and rest it directly on the grill; close the lid of the grill and cook for 2-3 minutes. Open the lid of the grill and using a large pizza paddle or spatula, carefully remove the bottom of the pizza dough from sicking to the grill and then flip over on the grill. Close the lid and grill for 2-3 minutes more.
4. Remove the pizza dough from the grill and rest on the cutting board. Top the dough with more olive oil (if desired), torn pieces of mozzarella, peach, and onion. Place the pizza back on the grill and close the lid. Cook for 3-5 minutes more, ensuring the crust does not over cook.
5. Remove the pizza from the grill and rest on the cutting board. Top the pizza with a handful of arugula and a drizzle of balsamic vinegar. Season with sea salt and cracked pepper. Slice the pizza and serve.