Backyard barbecues are an American tradition, right up there with July 4th fireworks and parades. An industry poll shows that Independence Day is the most popular outdoor cooking holiday. With eight out of ten US households owning a grill, that’s a lot of charcoal and propane.
For most folks, hamburgers, hotdogs, ribs and chicken top the list of favorite barbecue foods. But outdoor cooking is not just for the main course. Since most of us will spend time at the grill this weekend, why not try something different?
Expand your barbecue horizons. In addition to burgers and dogs, explore grilled desserts. You have the grill fired up anyway and you’ll earn big points as a grill master from the neighbors with this unique Grilled Peaches with balsamic vinegar sauce and angel food cake. It is simple and takes very little preparation time, allowing you to hang up your apron and join the party.
Grilled Peaches with a balsamic vinegar sauce on Angel Food Cake
1 prepared angel food cake
½ peach per serving (Chef’s Note: choose peaches that are still a bit firm. Heat from the grill will caramelize the sugars and sweeten under-ripe fruit.)
2 oz. Grade A maple syrup
3 oz. balsamic vinegar
Whipped Cream for topping
Combine balsamic vinegar and maple syrup into bowl and set aside. Slice peaches and place directly on grill for 4 minutes. Remove from grill and immediately gently toss peaches into vinegar/syrup mixture. Allow to marinate for 15 minutes on the countertop.
After marinating, spoon peaches onto a slice angel food cake. Drizzle sauce. Top with a whipped cream.
The contrast of the sweet peaches and the tang of balsamic vinegar give this dessert a memorable flavor, while remaining light. Enjoy!
Zachary Pope is an award-winning chef and owner of Roundz Catering. He and his family live in Crofton.