Of course, any good supermarket should have a selection of peaches too. It’s just more fun to deal closer to the source of your fruit.
We began a search for a peach pie (or peach cobbler) recipe to bring you. While browsing the internet, we came across the following recipe at the Washington State Fruit Commission. It was just too tempting to pass up.
If you lack a grill pan, you can follow the directions otherwise and just place the peach halves directly on the barbecue grill, turning them once and being careful not to let them burn.
If you want to play around with a wine pairing, we suggest you try on off-dry to sweet example of a Washington Riesling.
Grilled Peaches with Bourbon Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon bourbon
6 peaches, halved (with pits removed)
Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.
Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.
Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream.