Peaches are such a versatile fruit. You can eat them on their own, have them in salads, or use them to make an endless number of hot and cold desserts.
Peaches are especially yummy when they are in season. In Australia, peaches are generally in season during Summer and Autumn (Fall). But this can vary as Australia is vast and has different growing seasons depending on which State you live in.
These grilled peaches are especially good because you can add or subtract ingredients depending on how your taste buds are travelling due to chemo and cancer side-effects. A sprinkle of salt or a drizzle of lemon juice can make all the difference to how they taste and their flavour.
Cooking peaches makes them softer and this can suit sore mouth and difficulty chewing side-effects. For a dry mouth and throat, adding cream will make them more moist in the mouth and slide down easier when swallowing.
However you have them, this recipe is a great starting place.
Ingredients
2 ripe peaches, halved and pitted
1 tablespoon extra virgin olive oil
2 tablespoon brown sugar
¼ teaspoon cinnamon
Pinch of sea salt
Mascarpone or creme fraiche to serve
Dried maple syrup flakes
Directions
Preheat a griddle pan over a medium heat. Mix the olive oil, sugar, and cinnamon together and brush the cut side of the peaches with the mixture.
Place the peaches cut side down in the griddle pan and cook until you can see char marks. This will take a few minutes.
Remove the peaches from the pan and serve cut side up in a bowl with a sprinkle of salt. Top with mascarpone and dried maple syrup flakes.
Recipe Note
I purchased the dried maple syrup flakes from Essential Ingredient. A drizzle of maple syrup will do the trick if you don't have the flakes.
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