Grilled Peaches in Ancho Syrup
Peaches are abundant right now. Crisp and fresh, the perfect summer treat. While peaches are perfect on their own, the grill was hot and ready so we decided to place a few peaches on it. Grilling the peaches for just a few minutes per side warms the fruit and enhances the sweetness. Pair the sweet fruitiness with the mild depth of an Ancho Chile and this dessert hits all the right notes.
Pineapple can be substituted if you would like. The heat from the grill will bring out the sweetness from the pineapple in the same way that it does for the peaches. For true indulgence, add a dollop of vanilla ice cream before adding the Chile Threads as a garnish.
2 whole, dried Ancho Chile
3 cups water, divided
1/2 cup honey
1/2 teaspoon fresh lemon juice
2 firm, fresh large peaches
Chile Threads
- Preheat grill to medium high, direct heat.
- Heat 2 cups of water in a medium saucepan.
- Add Dried Ancho Chiles and simmer, uncovered 15 to 20 minutes.
- Remove the chiles from the liquid, set aside to cool and discard cooking liquid.
- When the chile is cool enough to handle, stem and seed each chile and roughly chop.
- In a clean saucepan, add chopped chiles, honey and remaining cup of water.
- Bring mixture to a boil and stir until honey is dissolved.
- Remove syrup from the heat and let the mixture stand, covered, for about 20 minutes to infuse flavors.
- Strain syrup through a mesh sieve into a bowl and discard the chile remains.
- Add lemon juice and stir to combine.
- Cut peaches in half and discard the pit.
- Place peaches, cut side down, on the clean, hot grill grate.
- Cook 2-3 minutes on each side until peaches start to become soft, but not mushy.
- Place peach halves in individual dessert bowls, pour equal amounts of Ancho Chile Syrup over the peaches and garnish with Chile Threads.
- Serve warm.
