Grilled Peaches with Vegan Vanilla Bean Cream & Balsamic Reduction

Peaches are finally nice and ripe where I live and that means that I need to start coming up with ways to cook/bake with them. The first idea that popped into my mind? Grilled peaches! Who knew that you could grill peaches…funny idea right?

They are too die for…let me tell you! Paired with a decadent vanilla bean cream and a tangy balsamic dressing…the perfect combination. 

This recipe is a lot easier than you think, so don’t get fooled by the fancy names!

This is the perfect dessert to cook up for a summer bbq! You can also turn this recipe savory by omitting the cream and topping off a fresh green salad with sliced grilled peaches and the balsamic reduction as the dressing.

Simple & Easy 

Vegan 

Addicting…

You might be questioning the balsamic reduction, as it sounds like a bold step. Many grilled peach recipes out there do include a balsamic reduction and trust me I was a bit skeptical about it, as well.

Paired with the sweet cream, the balsamic cuts through that sweetness and adds just the right acidity to make it absolutely mouth watering! 

Grilled Peaches with Vanilla Bean Cream & Balsamic Reduction

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By: Taavi Elizabeth     Yields: 6-8 peach halves 

Ingredients:

Peach “Marinade”

• 3 peaches cut in half
• 1/4 cup maple syrup 
• 2 tbsp vegan butter 
• (optional) 1 cinnamon stick 

Cream

• Coconut Cream from 1 can coconut milk (chilled overnight) 
• Seeds from 1 vanilla bean 
• 1 tsp lemon juice 
• 3/4 cup powdered sugar 
• 2 tsp nutritional yeast 
• Pinch flaky sea salt 

Balsamic Reduction

• 1/2 cup good quality balsamic vinegar 

 

Directions:

1. Start by preparing the vanilla bean cream. In a stand mixer* combine all ingredients, except powdered sugar. Using the whisk attachment, whisk until smooth. Slowly add in the powdered sugar 1/4 cup at a time. Refrigerate cream for 30 min. 
2. While cream is refrigerating make the balsamic reduction. In a small saucepan, over medium heat pour in balsamic vinegar. Bring to a boil and then simmer for 10 min. or until it has reduced 1/4 in size. Cool for 10-15 min. then transfer to a jar. 
3. In a small saucepan, over medium heat whisk together the peach marinade ingredients. Cook for 2-3 min. or until butter has completely melted and mixture has turned a light brown. Remove cinnamon stick. 
4. Using a brush, completely coat the peach halves with the marinade. Heat your grill to the highest heat and coat with cooking spray. Place peach halves face down and cook for 2 min. on each side or until grill marks have formed.
5. Transfer peach halves to a platter. Scoop a spoonful of cream into center, followed by a drizzle of the balsamic reduction. Garnish with a mint leaf. Enjoy!

 

Notes

* If you do not have a stand mixer, feel free to use a handheld mixer.

* This recipe is best to be eaten the day of.  If you wish to keep it longer, store in an airtight container and keep the individual toppings in jars to top on the peaches once served again.  

* You will know when the balsamic has reduced enough if it coats the back of your spoon.