Adam Perry Lang's Grilled Peaches

When you're working with ripe peaches, which are nearly perfect already, you don't want to change the flavor and texture too much -- you just want to take them to the next level. So instead of cooking the fruit, I use a hot griddle just to intensify the natural sweetness and tartness, and to maximize caramelization. They make a great partner for chicken and pork dishes, especially those with peaches in the sauce or glaze, or with some heat, like my Bone-In Pork Butt with Green Apple and Crushed...Full Story
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