There is definitely something special about caramelising the natural sugars of fruit. Whether you are cooking alfresco-style on the BBQ, or in the kitchen working with a griddle pan, lightly charring the flesh of fresh fruits takes them to another flavour and textural level.
Peaches grill up better than most fruits, holding their form, yet releasing their sweet juices and delicate texture. Other stone fruits such as plums and apricots also work well, in both sweet and savoury dishes.
Grilled fruit is the ideal accompaniment to succulent meats, so why not try adding them to your BBQ skewers or even a hearty burger. When grilling for a dessert a little added sweetness is sometimes need, hence why ice cream should never be more than arm’s length away!
However, keeping on a savoury note, my sweet chilli sauce works perfectly to add both sweetness and spice to a dish.
Why not try it with my Grilled Peach and Halloumi Salad, for a lip-smacking salad to share!
Tip: Always brush your fruit with a little flavourless oil to ensure it does not stick to the griddle
- 4 medium chilli, finely diced
- 2 tbsp red wine vinegar
- 2 tbsp water
- 2 tbsp caster sugar
- 1/2 lime, juice and zest
- 2 – 3 peaches (dependent on size)
- 250g halloumi
- 300g mixed leaves
- Place the chilli into a small saucepan along with the vinegar, water and sugar. Stir the ingredients together until the sugar has dissolved and bring to the boil. Reduce the heat and simmer for approximately 10 minutes, until the sauce has reduced and thickened. Remove from the heat, add the juice and zest of a half a lime and leave to cool.
- De-stone the peaches and slice into wedges. Place a griddle pan on a medium heat and brush the peach slices with a little flavourless oil to stop them from sticking (rapeseed is recommended). When the griddle is hot, lay the peach slices in the pan and char on either side for 2 -3 minutes. Remove from the griddle pan and repeat with slices of halloumi.
- Place the mixed leaves in a large bowl and top with the peaches and halloumi. Generously drizzle over the sweet chilli dressing and serve with a little fresh lime.