Grilled Peaches with Brown Butter Streusel

eyedocbakes

If you love Fall, but you’re still soaking in some of those summer vibes, this is the easy peasy dessert you should make this week! I was able to get my hands on some end of summer peaches! I wanted regular peaches, but they had white peaches, so why not? This dessert works with either. And you know that streusel you usually reserve for blueberry muffins, or my carrot cake? I added brown butter to it, and it has this great nutty, buttery cinammony flavor that is amaaaazing! Top with some fresh whipped cream and pomegranate arils/berries, and you’re all set for a mouthwatering delight. This is for 3 peaches, or 6 halves. Feel free to double the recipe if you want 12 halves!

What you’ll need . . .

large peaches, cut in half, pit removed

vegetable oil

granulated sugar

brown sugar

cinnamon

flour

unsalted butter

heavy cream

maple syrup

For garnish:

pomegranate

raspberries

basil leaves

I ended up using a stove top grill, because I didn’t want to start up the grill outside, but either works. If you’re using the bbq grill, brush the peaches with the oil. If you’re using the stovetop grill, I like to brush the oil on the grill before it’s hot and before the peaches are put on. Place the peaches, cut side down onto the grill, and press down a bit. Let it cook until there are nice grill marks and the bottom looks golden. Then remove and let cool

Meanwhile combine the flour, sugars, and cinnamon in a bowl, mix, and set aside. To brown your butter, cut into slices and place in a light bottomed saucepan so you can see the butter change color. Cook on medium while mixing. It will begin to bubble and within 5 or so minutes will turn dark quickly, so watch it! When it starts to smell nutty and caramelized, it is done. Remove from heat and pour into small bowl to let cool. Please note: when you see the little brown specks in the butter at the bottom of your saucepan, it is done! Remove it before it burns.

Once butter is cool, mix it into your dry ingredients and mix until it become clumpy. Pour the streusel onto a foil lined jelly sheet. Spread it out. Bake at 350F for 15 minutes. Remove and let cool. It will harden while it cools. Meanwhile, add your heavy cream to the stand mixer and with the whisk attachment whisk until you get medium-stiff peaks.

Now let’s put it together

Take a peach, top it with a dollop of whipped cream, sprinkle with streusel and pomegranate arils, and add a raspberry and basil leaf. Repeat for all peaches. Drizzle with maple syrup, and enjoy!

Some Notes. . .

Feel free to use honey instead of maple syrup, and mint instead of basil. Adjust to your taste!

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