Chipotle Grilled Peaches: Spicy, Surprising, Really, really, really good
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Chipotle Peaches
Copyright 2009 Kevin D Weeks
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Don't flinch! Adding spicy, smoked chili peppers to a peach and then grilling it may strike you as a bad idea, but it's really not. It's a wonderful idea and absolutely delicious. You can make the peaches as spicy as you want (I'm a bit of a wimp and like just enough chipotle to add a touch of heat and bump up the smoky flavor) but the chili pepper really accents the peaches' sweetness and, topped with lightly sweetened mascarpone, the cheese melts down into the luscious halves. (Larger image.) Serves 2.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 2 free-stone peaches
- 1/4 cup mascarpone cheese; at room temperature
- 2 tsp. honey
- 2 tsp. ground chipotle*
- 1/2 tsp. ground mace
Preparation:
1. Combine room temperature mascarpone and honey. Chill for at least an hour.
2. Wash fuzz off peaches, cut in half, and remove stone.
3. Sprinkle peach halves with chipotle powder and mace.
4. Grill face down for about three minutes off of the direct heat. Then flip and grill another minute or so.
5. Top with mascarpone (or vanilla ice cream) and serve.
*Note: Chipotles are smoked, dried jalopeno peppers - so not too hot. I buy them whole, remove the stems and seeds, and grind them to powder in a coffee mill.
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