S’mores Pie
August 29, 2021
Smoked Pineapple Cake
September 14, 2021Balsamic, Smoked Peaches
Most of us have seen people grilling peaches on the barbecue, but the thing I like about this recipe, is it takes it to the next level, introducing smoke, balsamic vinegar, and a special unexpected ingredient that gives it a nice little pop.
I like to look for peaches which are a little bit firmer than I would normally want to eat if I was going to eat it straight. If the peach is too soft, it tends to fall apart while smoking, which is definitely not what we are looking for.
What you will need
- 1/4 cup high quality balsamic vinegar
- 1/4 cup brown sugar
- Dash salt
- Pinch of ground black pepper
Method
1.Begin by halving the peaches by running a knife down the natural groove, until the slice meats. Gently twist the halves apart and remove the pit. I have found that the easiest way is usually by using a spoon and gently running around the pit, or by prying it out with your thumb.
2. Mix together all glaze ingredients until well incorporated.
3. Preheat smoker to about 250F and use mild fruitwood. For this recipe, I used the Nomad Grill, as it is great for both direct and indirect cooking.
4. Lightly oil the flesh side of the peach and place skin side down, on the indirect side of the grill, and let smoke until it begins to soften. For me, this was about 15 minutes.
5. Apply a thick layer of the balsamic glaze, before placing peach flesh side down on the smoker. Let it cook for another 15 minutes, glazing once again, halfway through. Don't be afraid to let the peach develop a little color on the flesh side, as the balsamic will caramelize.
6. Serve hot with vanilla ice cream and enjoy
