Grilled Summer Peaches with Pistachio Crunch and Wine Syrup

Serves 4

Ingredients

For the Peaches:

Peaches, divided in half	2
Olive oil	3 Tablespoons
Honey	2 Tablespoons
Pro Seasoning Holiday Baking Spice	2 teaspoons

Method of prep:

Preheat cast iron grill pan or BBQ grill to 400 degrees.  Mix honey and olive oil in a small bowl.  Brush the cut side of the peaches with the oil/honey mixture.  Sprinkle with baking spice and then place cut side down on a well-oiled grill.  Sear for about 30 seconds, just to add marks.  Remove from heat and set aside. 

For the shortbread crust:

Unsalted Butter, Softened	1 stick
All Purpose Flour	1 1/2 cups
Pistachios, crushed	1/2 cup
Granulated Sugar	1/2 cup

Holiday Baking Spice

Buy Now

Method of prep:

In a small mixing bowl, mix the dry ingredients for the shortbread topping. Add the butter and knead the mixture together with your hands. We’re just looking to incorporate the butter into the mixture. It will not be a bread dough. Next, place your hands into the bowl and grab two fists full of the shortbread mixture so that it clumps together. Gently break about the clumps so that you have some texture (some big chunks of shortbread, some little).  Spread onto a sheet tray and bake at 350 degrees for 10 minutes or until golden brown. 

For the sauce:

Red Zinfandel	1 cup
Granulated Sugar	1/2 cup
Pro Seasoning Holiday Baking Spice	1 Tablespoon

Method of prep:

Place the red wine and sugar into a small saucepan.  Bring to a boil and reduce to simmer.  Simmer for about 5-10 minutes or until the sauce becomes thick like a syrup.  Be careful not to burn!  It’s always best to simmer on low than to burn the sauce too quickly.  Add the spices and set aside until service.

To Plate:

Place a peach in the center of a small plate or bowl.  Sprinkle shortbread/pistachio mixture over the peach.  Next, drizzle with sauce.  Top with a small scoop of vanilla ice cream if desired!