Like I said in my last post…It’s hard for me to let go of summer. Therefore I wanted to transition my summer fruit selection with ease and yet go out with a BANG! I’ve been craving juicy fruits during this last part of my second trimester and peaches just seems to be the sweet fix that satisfies me. I’ve been using them in my morning shakes, eating them in their original form and even indulging in them from the canned form to reap their sugary goodness. But with two lone peaches staring at me on the daily and me of course fearing that they become overripe I knew something needed to be done…and fast!
How can I change things up I thought. I’ve been seeing tons of recipes involving apples and pumpkin but those beautiful flavours are not what I’m craving. I. WANT. PEACHES!
So when I think of summer I think of good food and BBQ’s. Good food….and BBQ…Good….Food…and…BBQ! That’s it! Son of a Peach! I’ve got it! I’ll barbecue those peaches! What a better way to draw out the natural sugars of a peach than to barbecue them!
It took a bit of experimenting but this recipe is soooo friggin good! Check out this concoction!
What you will need:
2 Peaches
1/2 Cup of Raw Brown Sugar
1 TBSP of Organic Raw Vanilla
1/3 Cup of Pecans or Almonds
1 1/2 Tsp of Cinnamon 1/4 Tsp of Nutmeg
1 TBSP of Coconut Oil (melted)
Step by Step (oooh Baby!)
1) Cut your peaches in half. Remove the Pits. (Warning: Peach pits do not come out like avocado pits, you must cut around them with a knife or spoon) Set Aside.
2) In a mixing bowl, combine Vanilla, Cinnamon, Nutmeg, and Coconut Oil. Mix them well.
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| Vanilla, Cinnamon, Nutmeg and Coconut Oil |
3) Place your halved peaches and your sugar and spice mixture into a medium ziplock baggie. Make sure each peach is coated well. Put in the fridge for about 15-20 minutes to let the flavours marry into one another.
4) Heat your bbq to a medium heat when you have about 5 minutes left of your peaches marinating.
5) Once your bbq is hot, place your coated peaches on the bbq face down. Let them cook for about 5 minutes. They should have nice grill marks.
6) Flip them over. Take the leftover sugar and spice mixture and drizzle over top of the peaches. Let the mixture fill the cavity where the pit once lived. Close the lid and let cook for another 5 minutes.
7) While the peaches are being grilled, create the topping. In a bowl combine your nuts {I used Pecans bits}, 1 tsp of cinnamon, 1/2 tsp of nutmeg, 1Tbsp of Brown Sugar, and 1/2 tsp of butter. Put in the microwave for 30 seconds. Mix well. Set aside.
8) Take your beautifully grilled peaches off the barbecue.
9) In your serving dishes, place one {or two} scoops of old fashioned vanilla or butter pecan ice cream/frozen yogurt and place your warm, grilled peach on top. Then scoop one healthy spoonful of your nut, sugar and spice mixture. I was fortunate enough to have enough of the marinade mixture left over to drizzle over top for one last Yee-ha!
10) Choose your cutlery of choice and dig in….It’s super decedent and sweet. Enjoy!
Even though this is a summer inspired treat, it actually gives you a warm and fuzzy feel. Perfect for a summer to fall transition. If you want to get a little crazy, you could use a bit of Rum in your marinade to spice it up a bit…I avoided this option due to the bun in my oven.
Eat Well.
Love you all,
K.