When its late summer and local peaches & plums are at their luscious best, they don’t need fussing. This really is the time to proceed simply and with some restraint. When the star ingredients are fresh, local and in season I can’t think of a better way than using them in this speedy yet scrumptious recipe for Grilled Peaches & Plums, Coconut Cream & Toasted Almonds.
Make sure the fruit is ripe, but not overly so – the heat of the grill even for a short period will coax them into disintegrating, much like the plums I used as shown in the photos.
Gluten free and dairy free if you skip the light dusting of icing sugar as garnish, this can also sugar-free, making it suitable for many on restricted diets. If anyone has nut allergies you can leave out the almonds, just be sure to use the toasted coconut garnish which adds flavour as well as texture.
Be sure your grill/grill pan is nice and clean before you add the fruit – you really don’t want the flavour of the bratwurst that you cooked for the softball team get-together to transfer. Have the heat on medium high so it’s just a quick few minutes to get those lovely grill marks.
If dairy is not an issue, you can of course use softly whipped cream, although the coconut cream (along with the toasted coconut sprinkled over top) adds a lot of flavour. For the coconut cream, place a can of premium coconut milk in the fridge, at least overnight – longer wouldn’t hurt. The cream will rise to the top and solidify into a puck. You simply remove it, with as little of the milk as possible, and whip it as you would for cream.
Late summer dessert could not be easier, especially if you’re already cooking outdoors. Grilled Peaches & Plums, Coconut Cream & Toasted Almonds is warm, cool, sweet, smooth, and crunchy, all while shining the spotlight on fresh summer stone fruit.
- Oil/cooking spray to prepare grill/grill pan
- 4 fresh peaches, split in half, pits removed
- 2 - 3 plums, split in half, pits removed
- 1 can premium coconut milk, chilled at least one day in the fridge
- 1/2 cup whipping cream, softly whipped (if dairy is not an issue)
- 1 tablespoon approx. sliced almonds
- 1 teaspoon coconut, toasted
- In two separate small dry skillets, toast almonds and coconut for a few minutes over medium heat, stirring occasionally, until browned. Set aside.
- Heat grill or grill pan to medium high. Spray/coat the grill surface to avoid sticking, and place fruit halves cut side down on the grill. Cook for 3 to 4 minutes to get nice grill marks. Place on serving platter.
- Whip cream to soft peaks and dollop on fruit. Scatter almonds over top, sprinkle with toasted coconut and serve to your very appreciative diners!
- *Tip: wash the fruit well, but leave the skins on for taste and presentation!