Grilled Peaches and Whipped Crème
Plate made by Heath Ceramics.
Hella Peach: Summer isn’t technically here, but stone fruits have landed at farmers markets now, and I couldn’t be more happier. When you grill fruits, their natural sugars caramelize and the actual flavors are enhanced. I purposely didn’t make this whipped crème fraîche too sweet, so it pairs well with the peaches. My dear friends, the Oshimas, kick off their summer with grilled peaches, and they are definitely on to something.
Serves 2
Ingredients:
Whipped crème fraîche:
2 cups of heavy cream
8 ounces crème fraîche
2 tablespoons sugar
1 teaspoon of vanilla extract
4 peaches (or any stone fruit), halved and pitted
1/4 cup of chopped walnuts
Honey
(Optional) Candied kumquats
Steps:
Make the whipped crème fraîche by putting the cream and crème fraîche in a large bowl. Whisk (by hand or using a hand mixer) until you get stiff peaks. Fold in the sugar and vanilla. Store in the refridgerator. This makes WAY more than you need, but believe me, you’ll want extra to eat with other fruit, oatmeal, or whatever you fancy.
On a very hot grill (or even a hot cast iron on your stove), place your peaches cut side down. You’ll want to get those charred grill marks, so let them do their thing and don’t mess with them. Remove from heat once you get that char.
To plate, place the grilled peaches cut side up (show off those grill marks) and top with the whipped crème fraîche, a drizzle of honey, and top of the chopped nuts (I threw on candied kumquats because I had extra). Pairs nicely with champagne, cider, or and IPA. Cheers to summer!
