Barbecues and grills are not just for meat. This time of year you can grill vegetables, and even grill dessert. Wait, grill dessert??? Yes, exactly. It's widely known that grilled and roasted fruit makes a great sauce for certain cuts of meat, such as roasted plums with pork loin or roasted berries with venison. In a similar vein (no pun intended), grilled pineapple slices are great on a teriyaki burger or Hawaiian themed burger. So, last year I decided to try grilled peaches. And I'm revisiting it, partly because of the grill/bbq event at foodies plus and partly to offer a different sauce and to serve it in a different way. In honor of Balvinder Ubi I am serving it with crêpes. And in the spirit of experimentation I have replaced the honey cognac sauce with a grand marinier and clove syrup. Enjoy!
(Makes enough to cover 4 crêpes)
1 barely ripe peach, halved with the stone removed
1/2 Tablespoon unsalted butter, melted
1/4 cup sugar
1/4 cup water
3 Tablespoons grand marinier
2 spice cloves, ground up
1. Preheat the oven to 400. Brush butter onto the inside of the peache halves. Grill peaches for about 7 minutes over medium heat coals.
2. Transfer peaches to a baking dish and bake for about 15 minutes.
3. Meanwhile, make the syrup: heat water in a small heavy bottomed sauce pan over medium-low heat. Whisk in sugar and cook for 5 minutes, or until sugar is thoroughly melted and incorporated.
4. Add liquor and cloves and cook over low heat for am additional 10 minutes, to reduce syrup by about 1/3.
5. Remove peaches from the oven and slice them into wedges. Serve warmed crêpes, topping each with 1/4 peach and desired amount of syrup.