The Thursday Gourmet

26 March, 2009

First, I must apologize profusely and effusively.  I screwed up last weeks recipe.  Along with the artichoke hearts, I should have included two cups of chopped green tomatoes or tomatillos (papery skins removed, if fresh).  Sorry.  Mea Culpa.  Mea Maxima Culpa.  Mea Maxima Fucking Culpa.

Today, a dessert.

Grilled Peaches 

I know it is still way the hell too early for peaches, but grilling them makes even South American imports taste great.

(Serves 4)

4 ripe peaches, sliced in half with pit removed
non-stick cooking spray
2 Tablespoons DeKuyper Peachtree Schnapps (optional)
1 cup fresh blueberries
1 pint Ben & Jerries Creme Brulee Ice Cream (other brands work, but B&J is perfect for this (the tricky part is actually finding it at the grocery))

Spray a large frying pan with non-stick cooking spray and heat over medium heat on the range.  When the pan is hot (the edge should be warm to the touch but not ‘shit-that-is-hot’ hot), lay the peaches cut side down on the pan.  Turn heat down to medium low and leave them alone for 10 minutes.

Gently loosen the peaches with a spatula.  They should be warm through and slightly caramelized on the bottom.  Remove to four bowls.  Add the ice cream (1/4 pint in each bowl), sprinkle the blueberries and drizzle the schnapps on top.




  1. I’ve just have to let you know that I really enjoy your recipes. Not only are they hilarious and fun to read, but they sound fun to try as well.

  2. Marisa: Thanks for stopping by. I’m glad you enjoy the style. Hopefully the substance will please you, too. Go ahead and try some (or one, or all).

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