Peaches with parmesan is an old family recipe. Well, I can’t say there’s a written recipe but I’ve been eating them since I was a little kid. My mother would take fresh peaches from a local orchard, split them open, sprinkle a bit of Kraft parmesan cheese from the green bottle on top and broil them in the oven. I some how remember this as a side to pasta and red sauce. I’m not sure how true that is but it’s how I remember it. Why would we eat something so hot in the summer and use the oven as well? Memories have a way of mushing together sometimes.
With August just a day away, peaches are upon us here in DC. I love juicy peaches. That sweet juicy first bite of a peach sums up summer in one mouthful. I thought I’d update my mother’s peaches with parmesan recipe just a bit. Converting the recipe to using grill keeps the heat out of the kitchen. (I love grilling so much that if I could figure out how to scramble eggs on the grill I might do so.)
It’s a very quick side when grilling the peaches. I split the peaches to pit them, brush the cut sides with olive oil, and grilled them for about 2 minutes until nice grill marks formed. Then I sprinkled a little fresh parmesan on the freshly grilled side and put the skin side down on the grill for another 2 minutes. In the blink of an eye, this delicious side is ready to serve. I ate mine with a giant salad and a grilled chicken breast. Delicious!
- 2 ripe peaches
- 1/4 cup shredded parmesan cheese
- 1 tsp olive oil
- Preheat grill to high
- Cut peaches in half and remove the pits
- Brush cut side of peaches with olive oil
- Grill for 2-3 minutes until grill marks are made
- Take peaches off grill and add about 1 tbsp of parmesan to each grilled peach half (filling the hollow)
- Return peaches to grill with skin side down on the grill for approximately 2 more minutes or until cheese is melted and bubbling
- Take off grill and serve