We’re bad, really bad. We were supposed to post this recipe a few weeks back, but there have been quite a few distractions lately. Someone had a birthday, so we went on a trip and with cooking classes, taking on our first catering job and planning another big party left little time to write this post. Oops, did the computer keys slip and say….another big party? Uhh, yup, it sure did and yes, we are planning another HUGE party in the backyard. Wait till you see who’s gonna be coming to the paaaaarty! We’ll be writing about this next week, sorry for the tease.
But with out much further ado, here it is ….voila! Grilled peaches with the homemade crème fraîche that so many of you have been waiting for! Our white peach tree produced tons of sweet fruit this year and eating them off the tree is by far, the BEST way to eat them. We made many dishes with these sweet gems (white peach gelato & bellini’s to name a few), but only wrote about the white peach and sorrel salad (who has the time to write about everything you cook anyways?)
With summer grilling at an all time high in the WORC household, grilling these peaches to perfect softness and topping them with some crème fraîche is, quite frankly, the SECOND best way to eat them. (Bellinis are not eaten, they get drank!) Grilled peaches just melt…in…your…mouth. We’re saying this slowly because there is just no other way to describe the amazing sensation of biting into the warm, dripping, slippery, sweet flesh of the peaches. The smoky undertones of the fruit from the grill and the very light honey/balsamic glaze actually heightens the sweet sensations. And add a dollop of some cool crème fraîche with a kiss of lime zest…it’s magical. If your product selection isn’t great for peaches, then nectarines are delicious too.
Crème fraîche, crème fraîche! They can be difficult to find, but when you do, they’re taste. Creme fraiche gives you new dimensions beyond sour cream with it’s silky texture and beautiful tang. We can find it in our select markets around here, of course the Frenchies have easy access to it, but what about the rest of the culinary hounds? You might be able to find it, and you might not. Never fear, our insatiable curiosity has lead us to the method for creating your own. It’s even easier than making your own ricotta (which is also easy, and worlds better than any that we’ve bought. Another post, another time. Stay tuned in for future episodes.) Back to the crème fraîche… All you have to do is culture some heavy cream with either sour cream or buttermilk. Leave it out in a warm place for a day or so (it’s ok, it is perfectly safe.) Then throw it in a fridge. That’s it. Don’t worry, we’ve put the specifics on the recipe page. Take the whole few minutes it take to make crème fraîche and enjoy. The buttermilk and the sour cream both give a slight difference in taste and texture to the final product. We found the sour cream to promote a smoother texture and a slightly sweeter taste. The buttermilk gave a nicer tang, and the texture was still exquisite. Make that which matches your fancy, or do like us and make both. It’s easy.
We’re submitting this dessert to Andrea for your Grow Your Own Event, where we celebrate all the dishes that we grow from our gardens bounty. This month’s event is hosted by Jessica at Finny Knits . Summer weather has definitely been good to us this and there are some benefits of living in So Cal aside from all the smog, concrete and congestion. But if you don’t have a garden, you can still check out all the wonderful dishes that bloggers from all around the world have created from their garden bounty at Andrea’s previous round-ups!
Grilled peaches w/Crème Fraîche Recipe
Total Time: 15 min
Creme fraiche is super simple and quick to make, plus, it adds a new dimension beyond sour cream. Make this, it will make you happy. We’ve included 2 variations for culturing the cream, buttermilk and sour cream. The culture is ultimately what dictates the flavor of the creme fraiche, and the sour cream will give a slightly sweeter, and creamier texture. The buttercream will give you a bit more tang. Enjoy.
Grilled Stone Fruit with a Honey-Balsamic Glaze Ingredients
- 1/2 cup plus 2 tablespoons honey
- 3 T Balsamic vinegar
- 1 t vanilla extract
- 1/4 cup water
- 1 8-ounce container creme fraiche (homemade recipe below)
- 6 firm but ripe peaches or nectarines (halved, pitted)
- lemon/lime zest
Creme Fraiche Ingredients
- 2 c Heavy Cream
- 2 T Sour Cream or Buttermilk
Grilled Stone Fruit with a Honey-Balsamic Glaze Directions
- Whisk 1/2 cup honey, vinegar, water and vanilla in small bowl. Whisk creme fraiche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and creme fraiche mixture can be made 1 day ahead. Cover separately. Refrigerate creme fraiche mixture. Re-whisk both before using.)
- Prepare barbecue (medium-high heat). Brush fruit generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.
- Arrange 2 grilled fruit halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some creme fraiche mixture into center or on top of grilled fruit.
- Grate lemon/lime zest for a bright, aromatic citrus punch!
Creme Fraiche Directions
- Combine ingredients and gently heat to approx. 100ºF. Transfer to a glass canning jar, or stainless-steel, or porcelain container. Keep it covered in a warm (yes, warm place, it is perfectly safe) until it has thickened, usually 24-36 hours. After the cream has thickened, place it in the refrigerator. It should keep for at least a couple weeks.
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More dessert dishes that you might enjoy:
- Grilled white peaches w/honey balsamic glaze and homemade creme fraiche
- Plum and muscat gelato
- Tangerine and carrot cupcakes with tangerine cream cheese frosting
- Thomas Kellers red beet ice cream
- Candied walnuts with walnut syrup
- Silky chocolate whiskey tangerine pie
- Chocolate chunk banana bread
- Mangoes and rum cream