1hundredsixty8

Note: In reviewing files I had saved on old hard drives, I came across these fun recipes.

Grilled Peaches

These two taste delights are recent creations: Not that original, but suggested to the Princess of Passion and me by things we've tasted recently. Earlier this summer, our good friend Jimmy had a birthday party for his wife Carol, our favorite humor writer. The food was all delicious, but I was truly seduced by the grilled peaches served as a dessert. The key was the basting sauce, which gave the peaches a "tang". Naturally, I had to make them, and this is what I came up with:

Into a small saucepan, I put a cup of orange juice, along with the peel and chopped pulp of a whole orange. I heated this to a simmer, and added two or three tablespoons of honey (this is to taste). I let this simmer about 10-12 minutes. When there is about 5 minutes remaining, I add two shots of Triple Sec (again, this is all to taste). When it's been heated thoroughly, I strain out the orange peels and pulp, leaving a tasty nectar.

I halve four or five medium-to-large peaches, remove the pits, and cut each half into four sections. I place the peach sections in a bowl and marinate them in the orange nectar for about 30 minutes. I use peaches which are barely ripe, otherwise they become too mushy when grilled.

I grill them on the outdoor barbeque, using one of those grilling pans with holes which I suppose is intended for cooking vegetables on an open flame. I use a spatula to keep turning the peaches and I continually brush on the nectar. They should grill on a hot open flame for about 5-6 minutes.

Make these for someone special: They are sex.

The Barbarita

Princess Barbara admitted to me that she had been chilling the left over nectar and drinking it. I realized that this could be taken to the next level: Put the nectar into a blender with some ice, and mix it into a frothy, orange-peach slush. Pour it into a glass and stir in a shot of white rum (Malibu Rum is our preference).

This is the Original Barbarita- accept no substitute!

©2000  Nic Rosato