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Indiana-Joined the Union 12-11-1816 – Capitol Indianapolis
Ginger Spiced Grilled Peaches with Vanilla Ice Cream and Crushed Pineapple
16 medium-sized ripe-yet-firm organic freestone peaches
1/4 cup light-brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon water
2 teaspoons freshly squeezed lemon juice
1/4 cup sliced almonds
10 ounces fresh organic raspberries
1 pint vanilla ice cream
At least 2 hours before you plan to cook the peaches, begin marinating them. Use a swivel-bladed vegetable peeler to remove the skin from the peaches. With a small, sharp knife, cut a slice 1/4 inch thick from opposite sides of each half, to keep the halves resting on the grill without rolling around. Cut the peaches in half lengthwise along their seams, twisting the halves apart, and discard the pits. Set the halves aside.
In a shallow nonreactive container large enough to hold all the halves in a single layer, whisk together the light-brown and granulated sugars, ginger, cinnamon, water, and lemon juice. When the sugars have dissolved, place the peach halves cut side down in the marinade. Cover with plastic wrap and refrigerate 2 to 4 hours.
Meanwhile, put the sliced almonds in a small dry skillet over medium-low heat. Cook, stirring continuously, until toasted golden brown, 3 to 5 minutes, taking care not to overcook. Immediately transfer to a heatproof plate to cool. Set aside.
Preheat the grill to moderate heat. If cooking the peaches after a main course, scrub the grill thoroughly clean. Lightly slick the cooking grid with a long-handled brush or a clean cloth dipped in a little flavorless vegetable oil.
Carefully place the peach halves cut side down on the grill. Cook for about 2 minutes and, with a long-handled spatula, carefully lift each half and rotate it 90 degrees without flipping, to give it attractive crosshatching, and cook for 2 minutes longer.
Flip the peaches over, cook for 2 minutes, rotate, and cook for 2 minutes longer. Then, test for doneness by inserting a long wooden toothpick, which should enter easily. If the peaches still feel firm, cook 1 to 2 minutes longer.
When you turn the peaches for the last time, place 1 cup of the raspberries in the center of a serving platter. Mash with the back of a fork just until the berries are coarsely pureed.
Place the grilled peaches cut side up on top of the mashed raspberries. Garnish the edges of the platter with the remaining whole raspberries. Place a small scoop of vanilla ice cream in the center of each peach half. Sprinkle with toasted almonds and serve immediately.
Ginger Spiced Grilled Peaches with Vanilla Ice Cream and Crushed Pineapple
16 medium-sized ripe-yet-firm organic freestone peaches
1/4 cup light-brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon water
2 teaspoons freshly squeezed lemon juice
1/4 cup sliced almonds
10 ounces fresh organic raspberries
1 pint vanilla ice cream
At least 2 hours before you plan to cook the peaches, begin marinating them. Use a swivel-bladed vegetable peeler to remove the skin from the peaches. With a small, sharp knife, cut a slice 1/4 inch thick from opposite sides of each half, to keep the halves resting on the grill without rolling around. Cut the peaches in half lengthwise along their seams, twisting the halves apart, and discard the pits. Set the halves aside.
In a shallow nonreactive container large enough to hold all the halves in a single layer, whisk together the light-brown and granulated sugars, ginger, cinnamon, water, and lemon juice. When the sugars have dissolved, place the peach halves cut side down in the marinade. Cover with plastic wrap and refrigerate 2 to 4 hours.
Meanwhile, put the sliced almonds in a small dry skillet over medium-low heat. Cook, stirring continuously, until toasted golden brown, 3 to 5 minutes, taking care not to overcook. Immediately transfer to a heatproof plate to cool. Set aside.
Preheat the grill to moderate heat. If cooking the peaches after a main course, scrub the grill thoroughly clean. Lightly slick the cooking grid with a long-handled brush or a clean cloth dipped in a little flavorless vegetable oil.
Carefully place the peach halves cut side down on the grill. Cook for about 2 minutes and, with a long-handled spatula, carefully lift each half and rotate it 90 degrees without flipping, to give it attractive crosshatching, and cook for 2 minutes longer.
Flip the peaches over, cook for 2 minutes, rotate, and cook for 2 minutes longer. Then, test for doneness by inserting a long wooden toothpick, which should enter easily. If the peaches still feel firm, cook 1 to 2 minutes longer.
When you turn the peaches for the last time, place 1 cup of the raspberries in the center of a serving platter. Mash with the back of a fork just until the berries are coarsely pureed.
Place the grilled peaches cut side up on top of the mashed raspberries. Garnish the edges of the platter with the remaining whole raspberries. Place a small scoop of vanilla ice cream in the center of each peach half. Sprinkle with toasted almonds and serve immediately.
