Engorgeous George 1,634 Posted July 4 Wife needs me to grill corn and peaches for some recipe she has. Corn is no problem, but peaches? Do you oil them? How long do you cook them and at waht heat intensity? How do you tell when they are done? Time to go to google but experienced help would be appreciated. Share this post Link to post Share on other sites
Maximum Overkill 1,203 Posted July 4 Olive oil and maple syrup Share this post Link to post Share on other sites
5-Points 3,120 Posted July 4 I've never grilled peaches but I would assume it's quick. Just enough time to get grill marks. Is she trying to impart a smokey flavor or something? 1 Share this post Link to post Share on other sites
Engorgeous George 1,634 Posted July 4 1 hour ago, 5-Points said: I've never grilled peaches but I would assume it's quick. Just enough time to get grill marks. Is she trying to impart a smokey flavor or something? Don't know. That would entail interspousal communication. Looks like some olive oil and a bit of salt according to Emeril LaGasse or butter, vanilla, cinnamon and brown sugar according to others. Since they are going to go into a dish with corn and other stuff, sort of a chutney or a salsa, I am going to go with LeGasse. These are not dessert peaches, but grilled peaches. Share this post Link to post Share on other sites
Bier Meister 1,580 Posted July 4 3 minutes ago, 5-Points said: I've never grilled peaches but I would assume it's quick. Just enough time to get grill marks. Is she trying to impart a smokey flavor or something? Yes… pretty quick depending on how firm they are oil or pam medium heat until they are a little soft 1 Share this post Link to post Share on other sites
Bier Meister 1,580 Posted July 4 I am guessing she is going to dice them, so firm enough to cut Share this post Link to post Share on other sites
Maximum Overkill 1,203 Posted July 4 23 minutes ago, kutulu said: I was wondering when somebody would post that Share this post Link to post Share on other sites
Mookz 1,305 Posted July 4 Corn is actually a big problem. The kernels keep falling right through the grill. 1 2 Share this post Link to post Share on other sites
RaiderHaters Revenge 3,939 Posted July 4 Cut in half remove pit brush with olive oil medium heat til Softness desired drizzle lime vinegrette over. Enjoy Share this post Link to post Share on other sites
Engorgeous George 1,634 Posted July 4 1 hour ago, Bier Meister said: I am guessing she is going to dice them, so firm enough to cut Exactly. some grill marks, a very slight amount of carmelization, but needs them firm to slice. I went one minute flesh side down and pulled them to the side flesh side up for another minute and a half and they seem to be what she was envisoning. 1 Share this post Link to post Share on other sites
Engorgeous George 1,634 Posted July 4 35 minutes ago, Mookz said: Corn is actually a big problem. The kernels keep falling right through the grill. That is very frustrating. Share this post Link to post Share on other sites
BufordT 395 Posted July 4 Slice and dice. Skillet with evoo. Golden brown. Share this post Link to post Share on other sites
Engorgeous George 1,634 Posted July 4 i saw lots of grilled peaches recipes. i may do this a few more times to try other things out. I like new things. I had never considered peaches on the grill. Pineapples yes. Apples, yes, but never peaches. Share this post Link to post Share on other sites
5-Points 3,120 Posted July 4 1 hour ago, Engorgeous George said: Don't know. Tthat would entail interspousal communication. Looks like some olive oil and a bit of salt according to Emeril LaGasse or butter, vanilla, cinnamon and brown sugar according to others. Since they are going to go into a dish with corn and other stuff, sort of a chutney or a salsa, I am going to go with LeGasse. These are not dessert peaches, but grilled peaches. Share this post Link to post Share on other sites
Mark Davis 266 Posted July 4 I grew up in a county where peaches were the main crop and have never heard of this. I can tell you though, working in those fields for a summer job in the July heat picking those things is no fun at all. Share this post Link to post Share on other sites
Bier Meister 1,580 Posted July 4 Grilled citrus for dressings, sauces, marinades brings something a little different too Share this post Link to post Share on other sites
jerryskids 5,943 Posted July 4 1 hour ago, Mookz said: Corn is actually a big problem. The kernels keep falling right through the grill. Creamed corn is even harder. Share this post Link to post Share on other sites
Stryker Ryker 188 Posted July 5 I use: olive oil brown sugar cinnamon Unsalted butter Brush peaches & grill with olive oil, grill 8-10 minutes & turn to get grill marks. Combine melted butter & ingredients together. Take peaches off grill. Add mixture. Place back in there facing up for a minute or two til the mixture melts. Serve with ice cream. It’s delicious. Made them a literal month last yr before my dad passed away. I had told him about them YEARS before. It was then that he wanted to try them so I made them for him. You’ll really enjoy them Share this post Link to post Share on other sites
Engorgeous George 1,634 Posted July 5 3 minutes ago, Stryker Ryker said: I use: olive oil brown sugar cinnamon Unsalted butter Brush peaches & grill with olive oil, grill 8-10 minutes & turn to get grill marks. Combine melted butter & ingredients together. Take peaches off grill. Add mixture. Place back in there facing up for a minute or two til the mixture melts. Serve with ice cream. It’s delicious. Made them a literal month last yr before my dad passed away. I had told him about them YEARS before. It was then that he wanted to try them so I made them for him. You’ll really enjoy them The time seems long for fruit but I will try this. BTW my wife bought cling peaches instead of non-cling. Big mistake. Share this post Link to post Share on other sites
wiffleball 4,741 Posted July 5 What you want to do is cut the stone out of the fruit. And then get the stone to be about 500°. And then reassemble the peach around the stone. Freaking brilliant. Share this post Link to post Share on other sites
wiffleball 4,741 Posted July 5 Huh. I just read a autobiography called warm peach fuzz; The Jerry Sandusky story. Share this post Link to post Share on other sites
wiffleball 4,741 Posted July 5 By the way, I've now been served pomegranate seeds at least half a dozen times this year alone. And never had them before. And could they be any more worthless? Perhaps as a garnish to a frou frou martini, but just as part of fruit salad? No Share this post Link to post Share on other sites
Bier Meister 1,580 Posted July 5 1 minute ago, wiffleball said: By the way, I've now been served pomegranate seeds at least half a dozen times this year alone. And never had them before. And could they be any more worthless? Perhaps as a garnish to a frou frou martini, but just as part of fruit salad? No Yes garnish for some salads and other plates. I’ll use pomegranate juice or purée for sauces or dressings Share this post Link to post Share on other sites
