The Grill Is Gone, The Grill is Gone Away……..

But the THRILL is still here thanks to the Grill Pan!

The grill had seen its last Ribeye, although that may not be entirely true. I saw it go by in the back of someone’s truck yesterday when I was out running errands…. Apparently it was poached from the street where it was waiting for the garbage guys. Hopefully it has a little life left in it after all.
Grilled Peaches & Figs with Balsamic & Blue cheese Part 1
This is such a sophisticated dessert but totally easy and delicious.
Because it was so awesome I decided to keep on the Sweet & Savory path and make another grilled peach dish for tomorrow,  I will post that one next.
This is per person:
1/2 of a ripe peach (the more ripe the more juicy so you can do it anyway you like, mine was just ripe and still firm)
4 Mission Figs dried (what I have) or fresh
1 heaping Tablespoon crumbled Blue Cheese
1 Tablespoon Balsamic vinegar
1 Tablespoon honey
pinch of sea salt
1 Teaspoon olive oil

~Preheat your grill pan (feel free to use a real grill) on med/high heat.
~Slice the peaches in half and remove the pit.
~Slice the figs in half as well.
~Lightly brush the cut side of the peaches and figs with olive oil, just slightly you don’t want to add flavor or to make the pan smoke like crazy.
~Place peach oiled side down in the hot grill pan.
~While they are grilling add the figs placing them in the pan cut side down too. They just need to be warmed.
~It takes about 3 minutes to get the grill marks on the peaches, you can tell by looking at the edges, they will start to show a little bit of the brown right at the raised part of the pan.
~try not to move them at all because it will mess up the grill marks and that is what you are looking for.
~Once they are done carefully remove them with tongs and a spatula. Be careful lifting, you don’t want to leave the grill marks behind (they can stick so that is why you brush them with the oil first)
~Remove the figs and set aside
~Place the peach half grill marks up on a plate and place the figs in a purposeful pile so you can see their grill marks too. (I tried putting them all around the plate and it didn’t look right because they are dark)
~Crumble the tablespoon of Blue Cheese onto the peach and in the small space from the pit. Don’t over load it.Cover with a piece of foil for a couple minutes to start to melt the blue cheese (optional)
~Drizzle a tablespoon of honey over the cheese and a little on the figs and serve the Balsamic Vinegar on the side with a tiny spoon, this is for a few reasons….1-people can control the amount they put on,  2-Balsamic is brown and unless reduced and thick it doesn’t look pretty for presentation,  3- it looks nice with the little  tiny bowl and spoon,  4-it makes the Eater part of the experience 🙂
~Lastly garnish with some mint and sprinkle with a very light pinch of sea salt to really enhance the flavors!


2 Comments (+add yours?)

  1. Sanjiv Khamgaonkar
    Aug 29, 2012 @ 12:19:22

    Hey! What a nice idea. Like! Like! Like!


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