Hot, Sweet and Sticky
Grilled peaches. One white and one yellow peach. Ripe, sweet peaches, quickly peeled and placed on a hot grill just as the pork tenderloin medallions and whole shallots came out of the pan. A few quick minutes is all it took to stripe them and make them even sweeter, warm and caramelized in spots.Peaches, pork and shallots. Oh, baby.
posted by Zoomie at
5:17 AM
7 Comments:
Pretty! I'm liking your close-ups.
Cookiecrumb, yes, I've been enjoying that setting on my little camera ever since I discovered it. Amazing technology in such a tiny package.
Yum, yum and yum! I got some nectarines at the market today and I'm going to try them out on my top-of-the-stove iron grill. This is completely off topic but does anybody know what happened to Becks and Posh's blog? She hasn't posted for months and never responds to e-mails. That was the first food blog that I read and I hope that she's OK.
Nancy, she's on FB now and perhaps has gotten bored with blogging? She seems fine and last I heard was looking forward to a visit with her family in Blighty in October.
Sam Tweets, too. She's OK. She calls her blog "defunct."
She was one of my early favorites, too, along with Meathenge.
Grilled peaches got to get me some.
Cookiecrumb, Sam may have been the starting point for most of us local food bloggers. It was fun while it lasted.
Greg, yes, you simply must, now while they are so ripe and sweet.
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