Picture Credit score: Scott Yavis

Candy Mint Pesto with Grilled Peaches

Grilling is a good way to spice up the flavour and sweetness of fruits; warmth caramelizes the naturally occurring sugars. For this recipe, sun-kissed peaches are used; nonetheless, different fruits similar to pineapple, mango, nectarine, or plums would work equally properly. Paired with a refreshing minty pesto sauce, this speedy dessert is certain to be successful at your subsequent barbecue.

Key phrase: dessert with fruit, grilled peaches, ice cream, peach dessert, peaches

Servings: 4

  • 2 cups packed contemporary mint leaves
  • 4 Tbsp grapeseed oil, divided
  • 2 Tbsp extra-virgin olive oil
  • 1/4 cup uncooked pine nuts, uncooked cashews, or uncooked sunflower seeds
  • 2 Tbsp delicate uncooked honey, similar to clover honey
  • 1 tsp vanilla extract
  • Pinch of high quality sea salt
  • 4 ripe peaches
  • Preheat barbecue grill to medium-high.

  • Whereas barbecue preheats, make mint pesto sauce. In blender, place mint, 3 Tbsp (45 mL) grapeseed oil, olive oil, pine nuts, honey, vanilla, and salt. Mix, scraping down sides of blender jug as wanted with rubber spatula, till pesto is usually clean, about 30 seconds. If pesto is simply too thick, skinny with water, including 1 Tbsp (15 mL) at a time till desired consistency is achieved.

  • Lower peaches or your chosen fruit in half and discard pits. Rub lower aspect of fruit with a number of the remaining 1 Tbsp (15 mL) grapeseed oil. Place fruit cut-side down on preheated grill and cook dinner, shifting as wanted so fruit doesn’t burn, till heat and grill marked, about 2 minutes.

  • To serve, divide grilled fruit amongst serving bowls and high with some mint pesto. Whereas scrumptious simply as is, topping with a scoop of ice cream is extremely beneficial, because it offers the ultimate dish extra depth and richness.

Lawren Moneta is a chef, meals stylist, and recipe developer.

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