Escoffier Boulder Offers A BBQ Home Cook Workshop On July 1st!
June 28, 2011
by Kirsten Larsen
It's much too hot to get stuck in your kitchen with the oven cranked to 350 degrees, trying to bake a cake for your dinner guests. All you need for dessert tonight can be found in abundance at your local farmer's market. Every type of fruit your heart desires! Sweet, tart, juicy and lip smackin' good.
Last week I found my fridge overflowing with colorful rhubarb from my neighbor's garden and ripe peaches from the market. I craved something slightly warm and bursting, topped with a cooling tart compote and whipped cream. It only took 15 minutes, but I managed to impress even myself with this simple spread.
For more grilling inspiration, sign up for our BBQ Home Cook Class!
Grilled Peaches With Rhubarb Compote-Serves 6 Hungry Folk
Ingredients
- 1 Cup Thinly Sliced Rhubarb
- 1/4 Cup Sugar
- 2-3 Tablespoons Water
- 1 Tablespoon Lemon Juice
- Pinch of Salt
- 1 Teaspoon Vanilla
- 3 Peaches
- Butter
- Sweetened Whipped Cream
Directions
- To make your compote, place your rhubarb, sugar, water, lemon juice and salt in a small sauce pan. Heat over medium. Bring to a soft simmer, and stir for about 5 minutes. You want the rhubarb to cook down and thicken. Remove from heat and stir your vanilla in.
- Turn your grill onto medium high heat. Rinse your peaches, cut each in half and remove pits. Brush all sides with melted butter. Place cut side down on the grill, cook for about 3-4 minutes. Place each peach cut side up on a pretty plate, top with compote and sweetened whipped cream. Beware, though....your guests may never want to leave now.
