I’ve never been more aware of peach season than over the past few weeks here in good ol’ Tejas. Every grocer has every variety of peach in abundance and way on sale. I can’t help but pick a few peaches off the pyramid each and every time. What is that called? The power of suggestion? Whatever it is, it’s working.
Grilled fruit has been all the rage in the foodie world as of late, so I figured peach season was as good of a time as any to jump on the bandwagon. I found this recipe for Grilled Peaches with Goat Cheese and Balsamic on Edible Austin and it couldn’t have been any more simple or any more tasty!
I used 1/4 teaspoon of olive oil per peach half and broiled on high for 5 minutes. Other than the fact that grilling is impossible in stormy weather (it’s been Florida-style thunderstorming this week in Austin!), I prefer broiling over grilling. It requires much less clean up and, well, me and pilot lights and gas… It just doesn’t seem like a good unsupervised activity for this girl!
First thought, balsamic and goat cheese are made for one another. Second thought, these would be oh so perfect served as a first course at a dinner party. I mounged them all up, thinking about how much prettier these pictures would have been had I known how to prepare a balsamic reduction. Next time!