Sobre esta receta

Dulces, caramelizados y ahumados — los duraznos asados son una estrella del verano que no podría ser más simple de hacer. Un rápido pincel de mantequilla y azúcar moreno destaca los azúcares naturales, mientras que la parrilla agrega hermosas marcas de carbón y un humo sutil. Sírvelos como un postre impresionante con helado de vainilla, un acompañamiento para cerdo o pollo asado, o como centro de mesa para el brunch. Solo 15 minutos de inicio a fin, y se verán como si hubieras pasado todo el día.

Instrucciones

1. 1

   Preheat your grill to ^[medium-high heat] (about ![400°F]). Clean the grates well and oil them lightly using a folded paper towel dipped in oil, held with tongs — this prevents the peaches from sticking.

2. 2

   Halve the peaches along their natural seam and twist to separate. Remove the pit with a spoon or your fingers. Leave the skin on — it holds the peach together on the grill.

3. 3

   In a small mixing bowl, stir together the melted butter, brown sugar, vanilla extract, cinnamon (if using), salt, and lemon juice (if using) until combined.

4. 4

   Brush the cut side of each peach half generously with the butter-sugar mixture.

5. 5

   Place the peaches cut-side down on the hot grill. Do not move them — let them cook undisturbed for 4 minutes until deep golden grill marks form and the sugar has caramelized.

6. 6

   Flip the peaches skin-side down. Brush the caramelized cut side with any remaining butter-sugar mixture. Grill for another 3–4 minutes until the peaches are tender when pierced with a knife but still holding their shape.

7. 7

   Remove from the grill. Serve warm with a scoop of vanilla ice cream, a drizzle of honey, and fresh mint leaves if desired.