Lavender Grilled Peaches
Servings Prep Time
4people 5minutes
Cook Time
10minutes
Servings Prep Time
4people 5minutes
Cook Time
10minutes
Ingredients
  • 2fresh peaches halved
  • 1-2tsp Pickle Creek Blood Orange Thyme Infused Olive Oil
  • 1/4cup Pickle Creek Lavender Balsamic Vinegar
  • 1/4cup whipped creamor just buy a can of whipped cream!
Instructions
  1. This dish is best when the peaches are fresh, in mid-summer. Brush each half of the peach with Pickle Creek Blood Orange Thyme Olive Oil (or any plain olive oil) until it is very lightly coated. You can also forego the olive oil; the olive oil is what gives the peaches those beautiful grill marks.
  2. Turn on the grill to medium-high. Lay the peaches cut-side down on the grate. Grill the peaches over the medium-high flame for 5-10 minutes, until the fruit is soft and the cut surfaces develop grill marks.
  3. Just after starting the peaches, begin to reduce the Pickle Creek Lavender Balsamic Vinegar over medium-low heat. Reduce until the vinegar is reduced by about 1/3 (so that 2/3 of the balsamic is left in the pan). Usually this means taking the vinegar off the heat just after the peaches come off the grill.
  4. Drizzle the warm peaches with the reduced Lavender Balsamic. Top each with a dollop of whipped cream (I like to use the fancy organic kind from the store—if you really want to go all out, you can make your own whipped cream and add a touch of vanilla extract, which really complements the lavender flavor from the balsamic.
  5. Serve immediately, and enjoy!