Okay, folks, let’s dive into how I tackled grilling peaches without an actual grill. Because, you know, sometimes you just crave that smoky, caramelized goodness, but your apartment complex frowns upon open flames on the balcony. (Don’t ask.)
First, I grabbed my peaches. I like them slightly firm, not rock hard, but not mushy either. You want them to hold their shape.
Then, I halved them and took out the pits. Pretty straightforward, just run a knife around, twist, and pop that pit out. If it’s being stubborn, a spoon can help wiggle it loose.
Getting that “Grilled” Flavor
Here’s where the magic happens, since we’re faking the grill. I heated up my trusty cast iron skillet. You want it screaming hot, like, seriously hot. If you don’t have cast iron, any heavy-bottomed pan should work, but cast iron really gives the best sear.
While the pan was heating up, I brushed the cut sides of the peaches with a little bit of melted butter. You could use oil, but butter adds a nice flavor. I also sprinkled on a tiny bit of brown sugar, because, why not? It helps with the caramelization.
Once the pan was smoking (literally), I carefully placed the peaches cut-side down. The key here is don’t move them. Let them sit there and develop a nice char. I cooked them for about 4-5 minutes, until they had those beautiful grill marks and were starting to soften.
- Hot pan
- Brush with butter/oil
- Don’t touch it to create sear
I then flipped them over and cooked them for another couple of minutes, just to warm them through. You don’t want them to turn to mush, just get a little tender.
And that’s it! I pulled them off the heat and served them with a scoop of vanilla ice cream. You could also drizzle them with honey, balsamic glaze, or even a sprinkle of salt to balance the sweetness. Seriously, so good, and no grill required!
Post Comment