Many apologies to all my faithful readers for the lapse in posts, but sometimes life just gets a bit nutty. Its been a little while since my last post, but I’m back and starting off with a really tasty summer desert.
To me summer means hot, sunny days and an abundance of inexpensive fresh fruits and vegetables right at my fingertips. So, I say this time of year forgo frozen or canned produce in exchange for the fresh ripe cornucopia of options available. Right now the fruit that I’m loving here in the Midwest are peaches and blueberries. So, here’s a really simple way to pull them together into one really delicious dessert.
The base of this recipe is grilled peaches. That’s right…its fruit on the grill. Just trust me on this one and give it a shot. Heating the fruit pulls so much of the fruits’ natural sugars right to forefront of its taste, giving it an extra dose of sweetness. So here you go!
4 peaches, cut in half and pit removed
Flavorless cooking oil (I used vegetable oil)
Your favorite flavor of sorbet (I used raspberry sorbet) (*Just FYI, sorbet does not contain dairy, but sherbet does)
1. Preheat grill to a fairly low temperature.
2. In a large bowl toss peach halves with just enough cooking oil to lightly coat them.
3. Place peach halves face down on the grill, not directly over the flame. Grill them for just a couple minutes until the peaches have nice grill marks and are slightly cooked.
4. Serve grilled peach halves with a tiny scoop of sorbet in the center and blueberries scattered around the plate. Enjoy this refreshing taste of summer!
*Recipe Source: Madison Sommerfield
*Recipe Serves: 4 – 5 people