Grilled Peaches and Cream with Orange Blossom Syrup

Guys! It’s summer time, which means lots of free time, friends, family, BBQs and tons of summer fruit. This month, I’m super excited to announce that I’m collaborating with some fabulous food bloggers and food-stagramers to bring you recipes inspired by our favorite summer fruit, Peaches!

If you haven’t tried grilled peaches, you’re in for a real treat! They’re perfectly warm and sweet. Add a touch of sweet eshta cream and top with orange blossom syrup for sweet Middle Eastern inspired goodness. You can swap out the sweet eshta cream for your favorite ice cream (I recommend vanilla) and top with cinnamon and walnuts. I’ve used eshta before in a strawberry eshta cream tart. The trick to the thicker consistency, is heating it up with some corn starch, whisking and then refrigerating to harden a bit. If you don’t follow these steps, you’ll be left with a thinner liquid … which isn’t necessarily bad, depending on what you’re using eshta for.

So fire up the grill this summer, and add Grilled Peaches and Cream with Orange Blossom Syrup to your cookout menu. I promise this dessert will not disappoint.

Grilled Peaches and Cream with Orange Blossom Syrup

Don’t forget to look at other peach recipes from these fabulous food bloggers, and check #summerlovespeaches on instagram.

Grilled Peaches and Cream with Orange Blossom Syrup

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Grilled Peaches and Cream with Orange Blossom Syrup

Yield: 4 servings

Ingredients

  • 4 peaches, sliced in half and pitted
  • 4 tablespoons butter
  • 2 tablespoons cinnamon
  • 1/4 cup chopped walnuts (optional)
  • 1 can Eshta cream
  • 1 teaspoon Corn Starch
  • 2 teaspoons Orange Blossom Water
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice

Instructions

    For the Peaches
  1. Half the peaches, and remove the pit
  2. Brush the peaches with butter and place on the grill, cut side down
  3. Cook until charred and softened (about 4 to 5 minutes), flip the peaches over and grill on indirect heat for another 5 minutes
  4. Remove from heat and set aside
    6. For the Cream
  6. In a small saucepan, mix together the eshta, orange blossom water and cornstarch until combined.
  7. Heat over low-medium heat and stir constantly until the eshta thickens, about 5-7 minutes.
  8. Remove from heat and refrigerate for at least 30 minutes
    10. For the Syrup
  10. In a small heavy saucepan, combine sugar, water and lemon juice
  11. Bring to a boil over medium high heat
  12. Reduce heat to low, add 1 teaspoons orange blossom water and simmer for 10 minutes (until the syrup thickens. You can test this by dipping the end of a spoon. If it coats the end of the spoon, it's ready)
    14. Assembly
  14. Scoop the chilled cream into each half of the peaches. Sprinkle with cinnamon, and chopped walnuts (optional), then drizzle with orange blossom syrup
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