In keeping with my epic summer goals, last weekend was spent in Yosemite. One could argue that it was work-related, sort of: I made some breakfast burritos for this week’s Etsy post, and those needed to be field-tested by hungry folks who had come from a long day of hiking and climbing.
This week I’ve been back in the thick of it, cooking and shooting lots of beautiful recipes, and sneaking in a few stolen moments to enjoy a little bit of summer. I’m pretty certain that one of the best things to pair with a stolen summer moment is a grilled peach with some goat milk ice cream. I’ve kinda got a thing for goat milk ice cream. It’s a little bit lighter, and there’s a subtle tang to it, but its texture and flavor hold up well in any context where you’d reach for a beautifully made vanilla ice cream. And grilled peaches, well. You get these caramelized edges, a hint of sweet, and a little bit of the fruit’s tart undertones. I glazed them with a little olive oil, raspberry vinegar, and a sprinkle of coarse sugar and cardamom. And they were heavenly.
This is part of my new summer series Eating Well on the Road.
GRILLED PEACHES WITH GOAT MILK ICE CREAM
4 firm, ripe yellow peaches
1 pint goat milk ice cream (Laloo is my fave)
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1 tablespoon demerara sugar
1/2 teaspoon ground cardamom
First, prepare your grill. It should be on the hotter side when you put the peaches on to cook.
Next, slice the peaches in half. Whisk together the olive oil and raspberry vinegar until emulsified. Brush generously over each peach half. Sprinkle the peaches with the coarse sugar and the cardamom.
Grill, cut side up, for three minutes. Flip each peach and grill for another three minutes or so. Remove from heat and set aside.
Divide the ice cream among four bowls. Top each with two peache halves. Serve immediately.