Grilling is practically the national past time in the months of June through September. It makes sense, because the heat of the day is not something you want to make worse by cranking up your oven. But the grill is more than just an incendiary device for cooking up your meat and fish. Sure you’ve played around with grilling some veggies on it (hopefully more than just onions and corn on the cob), but how about a grilled dessert? Have I got a great one for you today….grilled peaches that go into a peaches and biscuits that will have you re-thinking what can and can’t be cooked on a grill.
I’m sure you’ve heard of peach cobbler, peach buckle and possibly peach shortcake but I’m guessing you’re not too familiar with peaches and biscuits. It’s not really complicated, in fact it pretty much is what it sounds like peaches and biscuits. It’s really similar to peach shortcake, but the shortcakes have been replaced with flavorful and fluffy biscuits.
I went on a biscuit baking frenzy (just ask my neighbors how many biscuits they’ve been eating lately) and decided that I wanted to make a dessert out of them instead of just using them as a side dish to a savory meal. I tried out a bunch of recipes before finally finding the one that I’m in love with. I’m an idiot for not just making this one first, since I know Shirley Corriher is brilliant (and I love her books). The recipe is Shirley Corriher’s Touch of Grace Biscuits from her Bakewise book. They’re easy to make and taste fantastic. I added a tablespoon of ground ginger to the batter and topped them with turbinado sugar and more ginger when they came out of the oven for a more dessert-y flavor. (I am not posting the recipe for her biscuits because it appears in her book and I respect the author enough not to re-post her recipe on my blog.)
You could, of course, make the peaches and biscuits with regular sliced peaches, but the grilled peaches give this dessert something different from regular peach dessert recipes. Grilled peaches get an extra hint of sweetness from the sugars that caramelize on their surface as the flames cook them. There are plenty of peach dessert recipes that you could refresh by using grilled peaches in place of plain ol’ sliced peaches.
I decided to add a touch of freshness to the dessert by sprinkling fresh raspberries in the whipped cream and then drizzling a fresh raspberry sauce over it all. Raspberries and peaches go really well together and the red color just brightens up the grilled dessert. You could also use blueberries in place of the raspberries and that would taste just as good.
I’m warning you now: this is not a low calorie dessert recipe. As is the case with most things that taste rich and are very satisfying, this is not a dessert I recommend you eat over and over again. I made a few of my neighbors very happy. I thought that since I foisted countless other biscuits into their unsuspecting hands and mouths that it would only be fair to give them some of this completed dessert. Sometimes it really pays to make your neighbors happy.
So next time you fire up that grill to cook up those steaks or chicken, why not cook up some vegetable side dishes and make a grilled dessert too. You’ll keep your kitchen cool and cleanups a breeze. And what’s a meal without some dessert?
Just when you thought you left all that behind you.
Recipe: Grilled Peaches and Biscuits
- 8 Biscuits (cut in half lengthwise)
- 8 Fresh Peaches (sliced in half and pitted)
- 1/2 Pint Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Fresh Raspberries
- 1/2 Cup Water
- 2 Tablespoons Sugar
- Fire up the grill and get it to 400 – 500 degrees Farenheit.
- Once the grill is hot, place the peaches skin side up (you’ll cook the skin side last).
- Cover the grill and check them after 2 minutes. The ripeness of the peaches is going to determine how long you can grill them. The riper they are, the shorter time you need to cook them.
- When you check them, you’re looking for nice brown grill marks and that the peaches are beginning to soften.
- If the peaches need more time, you can turn them so that you get criss-cross grill marks on them. Let them cook for another 2 minutes and check them again.
- Carefully turn the peaches over and grill the skin side for 2 minutes.
- Remove the peaches from the grill and set them aside to cool.
- Once the peaches are cool, slice them in half lengthwise or cut them into wedges, whichever you prefer.
- To make the raspberry syrup, add 1 cup of the raspberries, the water and the sugar to a small saucepan.
- Cook over medium high heat. While it’s cooking, stir and gently mash the raspberries. Continue cooking until you begin to see the syrup start to thicken (you’ll see the the bubbles begin to form a little more slowly than they had been – this does not take long).
- Remove from heat and let cook for 10 minutes.
- Pour the syrup into a small strainer that is over a container.
- Using a wooden spoon or spatula, smash the raspberries back and forth to remove the seeds from the pulp. Once done, toss out the seeds.
- Pour the chilled whipping cream into well chilled bowl along with the vanilla extract. Whip the cream until soft peaks form (you can test this by lifting the beater from the cream and a small peak should still be standing up). Be careful not to over beat the cream or you’ll have butter (which is fine, but not what you want for this).
- Place one half of the biscuit onto a plate and add a layer of peaches to the biscuit.
- Spoon on some of the whipped cream.
- Add a few fresh raspberries to the plate.
- Drizzle with some of the raspberry syrup.
- Top with the other biscuit half.
This dessert can be served at room temperature or chilled.
Feel free to use whatever biscuits are your favorites for this dish. To make them more dessert like, brush them with butter and sprinkle them with raw sugar as soon as you take them out of the oven.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 8
Culinary tradition: USA (Southern)
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