Grilled Ginger Peaches Brushed with Greek Olive Oil
Grilled fruit is not a Greek tradition, but I give this simple, elegant summer dessert a Greek twist with the addition of a marinade that calls for any one of the organic regional olives oils available at my online shop. Infused with a bit of ginger, aromatic herbs, and a pinch of black pepper, then married with honey and yogurt, this dessert is great for a bbq fest.
- 8 tablespoons extra virgin Greek olive oil
- 2 1- inch/2 ½-cm knob of ginger peeled, finely chopped and divided
- 1 whole rose geranium leaf if available, or 2 tablespoons of another chopped aromatic herb, such as basil or mint
- ½ teaspoon whole black peppercorns coarsely crushed in a mortar with a pestle (optional)
- 2 cups Greek yogurt
- Grated zest of 1 lemon
- 4 large firm, ripe peaches, halved and pitted
- 3 tablespoons Ikarian pine or heather honey or other Greek honey
- Combine the olive oil, half the chopped ginger, black peppercorns (if usinand the rose geranium or other herb in a small saucepan or frying pan and heat very gently for 5 minutes. Set aside and let the aromatics steep in the oil for at least an hour or up to a week. Strain and reserve the olive oil.
- Stir the remaining ginger and lemon zest into the Greek yogurt and chill, covered, until ready to use.
- Heat the grill to medium. Slice the peach halves lengthwise into thirds or quarters. Gently toss or brush with the aromatic olive oil. Place on the grill and as soon as one side is marked with grill lines, turn carefully to mark the other side. Remove.
- Serve over a dollop of the ginger-lemon Greek yogurt and drizzle with the honey.