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Try It | Grilled Peaches
Move over boy, girl meets grill!
It’s National Peach Month, and since the season runs extra long in California, we thought we’d take this opportunity to perfect our skills on the grill. This easy recipe will bring you to Grillmaster status in no time!
- Wash peaches.
- Cut in half and pit.
- Coat lightly in grapeseed, canola, or olive oil.
- Place fleshy-side down on the grill over a medium flame.
- Cook three minutes on each side.
These obviously make a mouthwatering dessert, but they also work great as an appetizer. We suggest creating this starter plate from one of our favorite Venice Beach restaurants, Gjelina, where they serve grilled peaches with burrata and prosciutto—yum!
Pro tips: the peaches get juicer, softer and sweeter when they’re grilled so we suggest starting out with peaches that are not yet quite ripe. For an extra twist, brush them with balsamic vinegar, brown sugar and/or cinnamon in addition to the oil, and drizzle with honey if you like them extra sweet.