Our perfect Smoked Peach Relish which is perfectly paired with Shrimp for a tasty dish!

Our perfect Smoked Peach Relish which is perfectly paired with Shrimp for a tasty dish!

Smoke peach Relish is a tasty compliment to seafood! Click To Tweet

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Peach season!  One that lends so many different options to your food experience.  Whether consumed raw or used in entrees or desserts, I aim to bring another flavor level to this much anticipated seasonal fruit by adding wood-fired flavoring.  Then I’ll take these flavorful peach halves and introduce you to a peach relish that is perfect for topping fish and seafood.

Visit your favorite farm stand, fresh market, or your own peach tree and pick three firm, fresh peaches and bring them to the kitchen for preparation before hitting the wood-fired grill.  Oh, and we have plans for additional recipes with smoked peaches so do some extras while you have the grill or smoker going.

Easy Prep for the Grill or Smoker

Skinning our freshly harvested peaches

#peaches

Although yellow is the most common peach available, know that there is a white variety as well.  Both have easy to remove pits that make them easy to prepare for your favorite recipes.

Start by peeling the skin from the peaches, you’ll need 3 for this recipe, though I’m doing a full sheet pan for additional recipes.  Once peeled, using a paring knife, slice thru the center of the peach along the pit.  Gently separate into two halves then remove the pit.  Place the pitted and peeled peach half cut side down on a sheet pan.  Continue with the remaining peaches.  I’ll be using my gas grill set up with a smoker box of wood chunks to bring a smoky flavor to the fruit.  I’ve placed my smoker box directly on my heat diffuser to get the wood hot and smoldering quickly.  My pan of peach halves is placed on the unlit side of the grill.  Lid down on the grill and allow these peaches to tenderize slightly and infuse the smoke flavor.  I’ll check on them in about 15 minutes.

our tray of smoked peaches on the gas grill using a two zone cooking method to add wood smoke flavor.

#twozonecooking

 

 Tasting Notes: Keep in mind, flavors from wood on a gas grill will not be as intense as those on a charcoal unit.  Keep this in mind when you select the equipment to infuse the smoke flavor into the peaches.

Relish Ingredients for Smoked Peach Relish

Adding our wet ingredients to the pepper mix

#peppers

While the peaches are absorbing all that great hardwood flavor on the grill, let’s get started on the base for our peach relish.  To begin, I’ll get my mortar although you can also use a mini food processor.  Place one minced garlic clove into the mortar.  Add one chili pepper (serrano, jalapeno, & Hungarian make good choices) that has been seeded and minced.  To that, add 2 tablespoons of light brown sugar.  Using your pestle or the processor, pound or pulse until a paste is formed.  Remember, fresh ingredients will make for the best relish flavors.

With the base paste made to our peach relish, it’s time to add the liquids to balance the spicy and sweet flavors.  Start by adding 2 tablespoons of water, 2 tablespoons of lime juice and 3 tablespoons of oyster sauce.  Transfer the relish base to a large bowl.  Now return to the grill and remove the peach halves.  These should be browned from the smoke infusion.  Remove 6 halves and dice each.  Add them to the bowl with the base.  Let’s get ready for the final flavors.

The Ultimate Relish Flavors

Adding fresh herbs added to our rice

#freshherb

The final flavors are the fresh herbs that need to be added right before serving.  This includes ¼ cup of fresh, chopped cilantro and 2 tablespoons of fresh mint.  As peaches tends to be a delicate fruit meat, it’s important to gently mix everything together; don’t over combine.  Serve immediately with your favorite fish or seafood.   In fact, this is even great with just some toasted bread.  I’ve served mine today with brown rice and simple seasoned shrimp with a side of yellow waxed beans. Delicate yet full of balanced flavors that will surprise you coming from a smoked fruit.

 

What’s your favorite recipe using smoked or grill peaches?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious Products used in this Smoked Peach Relish recipe:

Our special split double filet wood chunk use to smoke the peaches for our smoked peach relish

#woodchunks

Wood Chunks- Double & Single Filet

For more reading related to Smoked Peach Relish try other recipes

For more reading related to Smoked Peach Relish try other recipes

More recipes you might enjoy:

-GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

-MUSHROOM TAPENADE ON THE WOOD GRILL

-COAL-FIRED LEEKS TERRINE

Dr. Smoke-This Smoked Peach Relish recipe is perfect accompaniment to any dish when we want a subtle fruity taste!

Dr. Smoke-This Smoked Peach Relish recipe is perfect accompaniment to any dish when we want a subtle fruity taste!

Our Cast Iron pan on the gas grill with double filet wood chunks flavoring our smoked peaches into the upside down cake!

Our Cast Iron pan on the gas grill with double filet wood chunks flavoring our smoked peaches into the upside down cake!

Smoked peach upside down cake! Click To Tweet

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Hopefully, you enjoyed our previous segment on adding smoke flavor to seasonal peaches.  We sure have had fun providing you with different techniques to add the natural flavor of wood. Now is the fun part where you take those smoked fruit pieces and turn them into something great.

I’m going to introduce you to a super flavorful and balanced peach cake done in the style of the traditional pineapple upside down cake – only with peaches!  For this recipe you’ll need three peaches but don’t waste the perfect time to do some extras so you can make all our great smoked peach recipes.

 Skillet Cooking

Our cast Iron pan on the grill

#castiron

Be sure you follow our posting on how to smoke peaches on a grill with wood or on a traditional smoker.  Our cake recipe starts with 3 tablespoons of butter.  Melt the butter and coat a cast iron skillet with it.  Be sure to get the butter up the sides of the pan as this will be the non-stick guarantee for removing the cake.  Place a ¼ cup of sugar evenly on the bottom of the pan and allow to brown for about 3 minutes.  While the sugar is browning, slice the peach halves into ¾-inch thick slices.  Once the butter/sugar mixture is ready, arrange the peaches around the edge of the pan on top of the sugar.  Then fill the center of the pan with the remaining peach slices.  Cook just for a few minutes until the peaches are sweetened by the butter and sugar mixture.  Remove the skillet from the heat.  Now, time to prepare the cake batter.

 Tasting Notes: Keep in mind, we will be cooking the cake on the grill which means you must use a high heat tolerant cookware.  Cast iron is ideal for this purpose but feel free to use another piece of cookware that will tolerate a grill or smokers heat.

Our upside down cake on the wood fired grill set up for a two zone cooking method.

#twozonecooking #cheftbertandtom

 Upside Down Cake Batter

Our dry ingredients ready to become the dough

#ingredients

The cake batter starts with the dry ingredients.  You’ll need a medium bowl for these ingredients.  Start by whisking 1 cup of coarse yellow cornmeal with ¾ cup all-purpose flour.  Keep in mind, you can use polenta if you prefer.  Add 1 teaspoon baking powder, 2 teaspoons chopped fresh lavender or 1-1/2 teaspoons of dried lavender, and 1 teaspoon salt in a medium bowl.  Mix well and set aside.  Next, we’ll work on the wet ingredients for our batter.

It’s important to mix the wet ingredients separate from the dry to ensure each ingredient is mixed well.  Start by getting a large bowl.  Add 6 tablespoons of softened butter and ¾ cup sugar to the bowl.  With a hand mixer, beat the sugar and butter until pale and fluffy.  Get 3 large eggs and add one egg to the batter at a time, beating well after each addition.  The batter will slowly become thinner.  Mix in ½ teaspoon vanilla extract and ½ cup heavy cream.  Now, taking the medium bowl of cornmeal mixture, add ½ the dry cornmeal mixture to the large bowl of wet ingredients.  Be sure to use a low setting on the mixer and scrap down the sides of the bowl to get a complete mix.  With the batter ready, we’ll be adding batter to our cast iron pan loaded with peaches.

A Beautiful Finish

Our upside down cake baking in the cast iron pan on the gas grill

#castironcooking

What’s great about making cakes in a cast iron pan is generally, the batter is dropped into the pan rather than poured.  Using a large spoon, drop the prepared batter over the peaches and spread with a spatula.  Time to add flavor to the entire cake by cooking it on the grill with wood chunks in a smoker box.

Cook until a tester inserted in the center comes out clean; this should be 20-25 minutes with a steady grill temperature of 350°F.  Transfer the skillet to a wire rack and let stand for 10 minutes.  Run a knife or spatula around the edge of the cake and invert onto a serving platter.  Tap the bottom of the skillet to release the cake and remove the skillet slowly.  Let cool slightly, then serve.

Although this is a sweet cake, I like to add a bit of unsweetened freshly whipped heavy cream.  Feel free to change the fruit in the cake to something else that is in season like plums, strawberries, blueberries – you get the picture.  For all you camp cooking lovers, this is one to try at the camp as well.  Just gather some hot coals and place your cast iron near those coals and you’re on your way!

What’s your favorite iron skillet dessert?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to

For more reading related to Smoked peaches using our cast iron pan on a gas grill- try these recipes

 

More yummy recipes to try:

-GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-ZUCCHINI BREAD & CAKE ON THE GRILL

Dr. Smoke- using our cast iron pan for our smoked peaches!

Dr. Smoke- using our cast iron pan for our smoked peaches!

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Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!

Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!

GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

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If you’ve been a follower of our recipes and techniques for a while, then you’re aware of our preference to grill, smoke, coal cook, and ember fire in-season produce.  Peaches are no exception!

I’ve got my two quarts of fresh peaches and a plan to grill these on the charcoal grill using charwood coals.  Then I’ll use my luscious smoked peaches in a salad that features two additional seasonal ingredients – tomato and shallots.

Get your chimney starter of charwood or charcoal and meet me at the grill for this quick technique and recipe featuring peaches.

Fire Up the Grill!

Whenever you use the charcoal grill, it’s always best to get it lit about 30 minutes ahead of cooking.  I’m using a kettle-style grill made by Stôk that has a removable center grate for an assortment of inserts.  I won’t be using any inserts for this cook as my peaches will stay in a disposable foil pan for easy cooking and removal.

Start by placing charcoal or charwood in a chimney starter.  Place a Fire starter in the charcoal area of the grill and place the filled chimney starter over the starter.  Lite the Fire starter and allow to remain in place until all the charwood has ignited and started to reduce to hot coals.  While that’s burning, let’s prepare the peaches.  Be sure you have a couple of wood chunks available to add to the coals when we are ready to grill.  I like to use the single filet wood chunk size from SmokinLicious®.

Tasting Notes: there are differences in charcoal so be sure to use a natural charcoal or charwood product rather than briquets as briquets will produce more heat than you need.

Perfect Peach Bites

With our charcoal grill going, it’s time to start on the peaches.  There are a few ways to remove the skin from peaches including placing them in hot water for a few minutes then removing and placing in a bowl of ice water.  The skins will just peel off.  I’m an old school so I use a sharp paring knife and just remove the skin.

Once the skin is removed, it’s time to cut the peach into bite-size pieces.  You can easily cut around the pit and cut those slices into pieces.  Place all the pieces in a foil pan in an even layer.

Tasting Notes: Try to purchase peaches that have some firmness to them if you don’t plan to grill them right away.  The peaches should have no bruising and have a slight give when touched.  Too soft and those peaches won’t hold their shape when exposed to the grill’s heat.dicing the peachs in preparation for the smoker

 

Smoking Process

With the peaches prepared, time to take them to the grill.  Pour the chimney of hot coals into the grill’s charcoal area and add the wood chunks.  Add the pan of prepared peaches and placed the lid on the grill.  Be sure the outtake vent on the lid is ½ way open.  The intake vent at the charcoal area should be ¼ way open.  Now allow smoking for 15 minutes prior to checking.  Remember, we want to add smoke without reducing the peaches to a puree.

Tasting Notes:  Since peaches contain 89% water, they take in the smoke vapor extremely well.  Keep that in mind when you select both the charcoal and wood.  Remember, oak based charcoal tends to burn hot and has a stronger undertone to fruit.

ingredients table

 

Final Salad Prep- Grilled Peaches for the perfect salad addition!

While the peaches are absorbing all that great smoke flavor, return to the kitchen and prepare the remaining ingredients for our salad.

You’ll need:

  • 1 lb. tomatoes cut into 1/2’” pieces; or if using cherry or grape tomato, halved
  • 3 tablespoons extra virgin olive oil, plus additional for final drizzle
  • 2 tablespoons rice vinegar
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 shallot, sliced thin
  • fresh mint leaves torn
  • salt and pepper

I start by slicing my tomatoes in half, then add a teaspoon of salt to them while sitting in a colander so I can render some of the water.

the ingredients in the serving bowl and ready to add the dressing

While the tomatoes sit, I start slicing the shallot into thin strips.   At this point, you’ll want to check the peaches.  They should be close to or ready to remove from the grill.  I like to place them in the refrigerator for about 10 minutes to cool them down for the salad.  While that’s happening, let’s prepare the vinaigrette.

I prefer to mix all the vinaigrette ingredients in a measuring cup so I can easily pour it to the salad right before serving, to keep the tomato and peach from getting too soggy.  Start with the extra virgin olive oil and add the rice vinegar.   Next, the lemon zest, lemon juice, salt, and fresh pepper.  Whisk it all together and set aside while you combine the salad ingredients.

Tasting Notes: you can substitute cider vinegar for the rice vinegar and any color of tomato will do though I lean toward the reds and purples to give a color contrast from the orange peach.

Smoked peaches go into the serving bowl first, following by the tomatoes, and shallots.  Pour the vinaigrette over the salad within an hour of serving and top with the torn mint leaves.  A perfect balance of sweet, tart, smoky, and refreshing.  An easy method and recipe you can have in 60 minutes.  I love peaches so try our grilled peaches for the perfect salad addition for your next dish to pass!  You will tantalize the guest taste buds!

SmokinLicious products used in this blog:

Charwood

Wood Chunks- Single Filet

Additional reading:

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

-GRILLED PEACHES FOR THE PERFECT SALAD

Dr. Smoke add some mint, onions and tomatoes to Grilled Peaches for a perfect salad addition!

Dr. Smoke add some mint, onions, and tomatoes to Grilled Peaches for the perfect salad addition!