Graze on grilled peaches in the spring twilight
Spring has sprung, summer is almost upon us and daylight savings has kicked off in the southern states. What better way to make the most of the luminous twilight hours than with an Italian-inspired platter of cheese, prosciutto, grilled peaches and a glass of sweet prosecco. Pop in to your local grocer or deli to pick up a smorgasbord of delights, treat the fresh peaches to a dance on the barbecue, and arrange your feast on a clean chopping board or serving dish.
INGREDIENTS
4 peaches, washed
1 tablespoon balsamic vinegar
dark brown sugar, to taste
small handful of basil
TO MAKE
Preheat the barbecue. Slice the four peaches in half, leaving the skins on. Brush the balsamic vinegar over both sides of the peach halves, then generously sprinkle the brown sugar on top. Let sit for around ten minutes to allow the flavours to marinate.
Place the peach halves cut-side down on the grill and turn after two to three minutes or until browned. Use tongs to turn the peach halves over and grill the other sides until charred.
Arrange the grilled peaches on a platter and top with torn basil leaves. Serve alongside a selection of cheeses, a few curls of prosciutto and a glass or two of prosecco.
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