Grilled Peaches in Ancho Syrup
Peaches are abundant right now. Crisp, fresh and the perfect Summer treat. We love peach cobbler as much as the next person, but we decided to try something new and a little out of the ordinary with our peaches. Our grill was hot and ready so we decided to place a few peaches on it. Plus we love a little heat, so why not combine the two to create something magical?
Grilling the peaches for just a few minutes per side warms the fruit and enhances the sweetness. Pair the sweet fruitiness with the mild heat of the Dried Ancho Chile and this dessert hits all the right notes.
We used peaches for this recipe because they are in season and readily available, but 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 and create a spectacular contrast with the Ancho chile syrup.
Chile Threads are very pliable. They can be used as a visually spectacular garnish and will provide another layer of mild heat.
Serving Suggestion: To offset the mild heat of the chiles, add a dollop of vanilla ice cream or creamy yogurt before adding the Chile Threads as a garnish.
- 1 ounce or 2 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 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.
