The peach is undoubtedly one of my favorite flavors of summer. Perhaps I love them so much because, unlike some of the other fruits and vegetables of the season, you just can't get a good peach any other time of the year.
Peaches are divided into 2 distinct categories - cling and freestone. These terms refer to how the seed, or the stone, adheres to the flesh of the peach. If the flesh easily tears away from the stone, it's a freestone. The flesh of the cling peaches, on the other hand, clings to the stone.
Cling peaches ripen early in the summer and tend to be firm. Freestones ripen later and are soft and juicy - perfect for cooking.
Peaches ripen very quickly so it is a good idea to prepare them on or near the date of purchase. And if you can't eat them all fresh, try freezing them. They will make a delicious treat when peaches aren't in season.
I like to grill peaches because the heat from the grill sears in the flavor making them extra sweet. You can either serve them as a side to your entrée or add a dollop of whipped cream and some mint for an exceptional dessert.
It is important to start with a clean grill so that the peaches don't pick up the flavor of previously grilled foods.
Pare the peaches and slice them in half. Now remove the stones and stick as many halves as you can on a skewer.
Place the skewers on a hot, clean grill with the peaches cut side down. Grill for about 3 minutes and then flip them over. Dust the top of the peaches with cinnamon and sugar to taste and grill for another 3 minutes.
Serve with a bit of whipped cream and a sprig of mint.
Time to prepare: 10 minutes.
This recipe is vegetarian.