Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.
Ingredients
Peaches
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 3 tbsp raspberry vinegar
- 2 each firm ripe peaches cut in half vertically, pits removed
- Finely chopped walnuts for garnish
Cheese Filling
- 2 tbsp cream cheese at room temperature
- 2 tbsp goat cheese at room temperature
Raspberry Puree
- 1 1/2 cup frozen raspberries
- 1 tsp lemon juice
- 1 tbsp sugar
- 1/2 tsp ground chipotle chile
Servings: people
Instructions
Peaches
- Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes.
Raspberry Puree
- To make the puree, slightly thaw the raspberries. Place all the ingredients in a blender or food processor and puree until smooth.
Grilling and Assembly
- Remove the peaches from the marinade and place them in a grill basket with handles. Grill them flesh side down over a medium-hot fire. Grill for 2 to 3 minutes until the grill marks show. Turn and grill until the peaches are soft.
- To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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