The Tri-City Herald's Food & Wine section July 27 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Grilled Peaches with Buttery Amaretto Baste
Fresh, juicy peaches are one of summer’s true pleasures. We take them a step further by placing them on the grill for warmth and caramelization. The almond-flavored butter baste is simply divine.
Serves 4 to 8
Buttery Amaretto Baste
1/4 cup unsalted butter
1/4 cup amaretto
Pinch sea salt
4 large firm peaches or nectarines (unpeeled), halved
Blackberries, raspberries or blueberries
Prepare the baste:
In a small saucepan, melt butter over medium heat. Remove from heat and stir in amaretto and salt. Keep warm.
Prepare a medium-hot fire in your grill.
Brush peaches all over with baste. Place cut side down on the grill. Grill for 4 to 6 minutes, turning and basting once, until peaches are tender and blistered.
Arrange peaches on a platter or portion onto plates. Dollop with whipped cream and scatter with berries.
From: 300 Big & Bold Barbecue and Grilling Recipes by Karen Adler and Judith Fertig.