Feels like summer came and went in the blink of an eye. A weird, wet, muggy blink of an eye. I was going to say it still feels like summer (it’s plenty warm enough), but there’s no denying the gradual arrival of crisp mornings and cool nights, new season apples and pears slowly creeping their way onto supermarket shelves.
And in this last gasp of (technically not-) summer it feels like a race to do everything you won’t be able to do for another year. Like wearing shorts, even if you have to wear a jumper on top. Going for that last, end-of-summer swim before the water gets too cold (though in Wellington it’s pretty much too cold even in summer!). Shooting hoops at Waitangi Park. Drinking Pimm’s in the afternoon sun, taking walks after dinner, eating as many berries as possible and gorging yourself on stonefruit. Each day is tinged with this subtle sense of urgency: get in while you can.
And while yes, it’s true, the juicy and succulent fruits of summer are slowly making way for the crisp and autumnal, there’s still plenty of peaches left to devour. For the next couple weeks, at least.
I think peaches (and, I suppose, nectarines) are by far my favourite fruit, though of course this thinking is clouded by the fact that I get really excited about whatever fruit’s in season and I’m sure this will change as soon as I take my first bite of a sweet, meltingly ripe pear, or a crisp apple (I’ve resisted thus far in a sort of denial that summer’s over).
But I think that claim of favourite fruit has a little more basis than just the ohmygod-it’s-in-season-and-there’s-nothing-more-delicious mania I’m sometimes prone to. One of my favourite childhood memories is of a trip to Michigan in late August when I was maybe seven or eight, and I don’t remember much except the showers at the place we stayed smelled like rust, the beach was full of flies and – and – we visited peach orchards, eating perfect peach after perfect peach and taking more home in brown paper bags (to help them ripen). Our kitchen for the week or so afterwards had the faint, alluring aroma of ripening peaches.
I always have such good intentions when I buy peaches, planning to make this or that recipe, but usually I can only get so far as rinsing them off before I find myself eating them, standing over the kitchen sink, juices running down my chin, hand, dripping off my elbow. Messy, but there’s really nothing that tastes more magnificent.
Maybe the reason I never make it past the sink is because I sometimes find when peaches are cooked they lose some of that shockingly juicy-sweet quality I can’t get enough of.
Recently, though, I’ve made an exception for grilled peaches. Somehow they manage to keep that juicy, sweet, meltingly soft quality, with the added bonus of getting all caramelised and intensely good. I served them with the lemongrass & ginger syrup I’ve been making, which I highly recommend – it adds a bit of freshness and tang to cut through the sticky sweetness.
This is probably too obvious to even be a recipe (seems to be a theme in some of my recent posts, but I guess that’s what you want when it’s summer and you’d rather be outside than in the kitchen) but I wanted to post it before summer slips out of reach until the end of the year. I encourage you to try it with the lemongrass & ginger syrup if you can.
GRILLED PEACHES WITH LEMONGRASS + GINGER SYRUP (serves 2):
Halve 2 peaches*; remove the stones.** Place on a hot BBQ, grill pan or place under the grill in the oven**, cut side facing the heat source. Grill for 5-10 minutes (depending on your grilling implement) until the surface is caramelised and the peach halves are tender and warmed all the way through. Top with vanilla ice cream and a liberal pour of lemongrass + ginger syrup (recipe here).**** If you garnish it with a mint sprig it’ll be extra pretty (and it goes well with the other flavours). Watch as the ice cream melts into the grooves of the hot peach and drips down the sides and forms molten pools of amazing with the syrup. Or just eat.
*For this I used both white-fleshed peaches and Golden Taturas. Both were delicious. Use any peaches you like. Nectarines will also do.
**If your peaches are super ripe, you shouldn’t need to do this, but if they’re a bit firm or you’re keen for more caramelisation (OK, who isn’t) you could sprinkle the cut side with a bit of demerara sugar before grilling. I didn’t do this, and found it sweet and caramelly enough.
***I used a panini grill flipped upside down and kept open, because at that stage I couldn’t be bothered going downstairs to turn on the BBQ or look for the grill pan… lazy, or innovative? Your call…
****I suppose you could also make some other sort of glaze, or use another syrup, or even scoop a fresh passionfruit over the top. Which reminds me, passionfruit…!