Grilled Georgia Peach with Blueberry Crumb Cake Filling and Cranberry Sauce
by Rian Macdonald
(Powder Springs, GA)
Grilled Georgia Peach with Blueberry Crumb Cake Filling and Cranberry Sauce
Ingredients
6 Peaches
3 pint Blueberries
½ cup Granulated White Sugar
½ cup Light Brown Sugar
5 tablespoons Butter, softened
¼ cup cinnamon
10 whole Graham Crackers, crushed
Whipped Cream
12 sprigs of mint
For Sauce:
1 cup Cranberries
2 tablespoons Honey
1/8 cup Granulated White Sugar
Zest from 1 lemon
¼ cup Riesling wine
¼ cup Cranberry Juice
Procedure:
1. Cut peaches in half and twist to separate the halves, much like an avocado. With a spoon, remove the pit and fibrous center of the peach to form a pocket.
2. Drizzle olive oil over the flesh of the peach halves and slightly sprinkle with cinnamon and brown sugar. Reserve in refrigerator until ready to use.
3. Place a sheet of foil, shiny side up, on flat surface and put a coffee mug in the middle. Fold the sides of foil up around the mug forming a cup shape with the foil. Then remove the mug. Repeat this to form 4 foil cups.
4. Wash the blueberries. Separate evenly into the foil shaped cups.
5. In a separate bowl, combine butter, 1 tablespoon of honey, granulated white sugar, graham crackers, and ¼ cup of brown sugar, cinnamon and mix with a fork. Mixture should be clumpy, like coffee cake topping.
6. Evenly spoon sugar mixture into each foil cup, reserving ¼ of the mixture for later use. Pinch edges together tightly to close.
7. Put blueberry foil filled cups on the grill and cook covered for 5 minutes.
8. Lightly grease grill, put peach halves skin side up to grill-mark the flesh of the peach. This should take about 2 minutes in one direction, than 2 minutes in the opposite direction.
9. Remove peaches and foil cups filled with blueberries. Let rest for 5 minutes.
10. To make the cranberry sauce, combine all listed sauce ingredients in a food processor, and mix until smooth.
11. Transfer sauce from food processor to sauce pot and let cook over medium-high heat until the sauce reduces by half
Assembly:
1. On the bottom of the skin side of the peach, slice off a sliver, so the peach sits flat on a plate.
2. Add the blueberry mixture to the formed pocket in the center of the peach. Sprinkle the remaining sugar mixture on top of each blueberry mixture.
3. Pipe out some whipped cream on top of the blueberry mixture and garnish with a sprig of mint.
4. Drizzle Cranberry Sauce to the side of the peach, and then serve.
Makes 12 servings
