I guess this is my final ode to peaches. I wasn’t able to perfect my crisp recipe in time, but the desire to keep having these beauties for dessert led to learning how to grill them. I wanted to share this as a simple dessert take, and a bridge between summer and fall (we’re in that in-between phase in Toronto). The truth is seasons bleed into one another, and I like a slower transition. It’s hard to say goodbye to summer, so I’m holding on to my peaches while I can.

ingredients : 

1 to 1 ½ peaches per person (nectarines would work as well)
olive oil
honey (or maple syrup)
macadamia nuts (a couple per peach)

optional for topping: tangy yogurt, ice cream, or whipped cream {vegan or dairy}

directions: 

Step 1: Roast macadamia nuts in the oven on 325 °C for 10 to 15 mins till they turn a caramel/golden colour. Chop up finely and set aside.

Step 2: Cut your peaches down the centre and twist apart; remove the pit. Place the cut peaches in a little baking tray and drizzle over with a little olive oil – I like to use my hands to make sure the olive oil is evenly spread over each peach.

Step 3: Lightly oil your grill for good measure and place the peaches cut side down on the grill (or a grill pan) on medium to medium-high heat. They should steadily grill, not start to burn and char right away. Try not to move them so that they develop brown grill marks. It should take about 4 minutes. Gently flip (if they stick, gently pry them off, it’s okay), and grill on the other side for 2-4 minutes. They should be tender when done but not falling apart.

Step 4: Place peaches in individual bowls or a medium size dish. Sprinkle with chopped nuts and a happy drizzle of honey. A dollop of ice cream would be pretty delicious, but it’s lovely with and without.

Leave a comment or question, or just say hi below! I’d love to hear from you. Also, you can share the recipe by using any of the little social buttons: facebook, instagram, twitter, or pinterest – whatever’s your jam. 🙂