I never realized peaches were a Texas thing until I moved down here. I always thought Georgia – I mean, it is the peach state and all. Now that I know about the existence of Fredericksburg and its amazing peaches, I’m fully on board with Texas being a peachy state, too.
I have yet to visit F-burg for myself (it’s on my to-do list, though!) but at the beginning of July my roommate Dayna and her boyfriend Jim took a trip out there and came back with a big bag of fresh peaches. Score! We were grilling salmon a couple nights after they returned and decided to incorporate a few peaches into our dinner by grilling them up as well. As promised in my last cocktail post, here’s the peach recipe. This is one of the best summertime treats and it’s extra easy and extra, extra delicious.
Grilled Peaches with Goat Cheese and Balsamic Reduction over Arugula
Estimate one peach per person (although honestly I could eat a barrel of these things). Halve and pit them, then place them skin-up, flesh-down (wow… that is kind of a gross-sounding term but you know what I mean) on a hot grill for just about five minutes.
Use a tablespoon to scoop out little rounds of goat cheese and place them in the middle of the peaches while they’re still warm, so the cheese gets a bit melty. Set the peaches over a mound of spicy greens (we used arugula, yum) and drizzle with balsamic reduction*.
* Don’t know how to make balsamic reduction? It’s simple; pour about a cup of balsamic vinegar into a saucepan and let it sit on medium heat until it cooks down to about half, keeping an eye on it to make sure it doesn’t burn. It’s awful when it burns, ick. Once it had reduced, take the balsamic off the heat and let it cool down and thicken for a few minutes. Finito!