The perfect summer Dinner! Grilled peaches with Balsamic Reduction and homemade goat cheese was the star of the show! The Mexican street corn with homemade mayonnaise and our cheese with sriracha was pretty close runner up! Rattlesnake beans from a friends garden and a burger with our first ripe white slicing tomato tied it all together perfectly!
The Peaches we got fresh from a local Georgia farm, Gregg Farm, home of the best peach ice cream! We make it an annual tradition to go eat ice cream and buy a bushel of peaches and whatever fresh produce they have!
The first step is to cut in half and remove the pit from the center. If too ripe it is a little difficult, so choose ones that are still firm to make it easier. If you want to you can coat in oil or just go straight on the hot grill! Grill both sides briefly to get nice charred lines on peaches!
You can make or buy your balsamic reduction, we make it because it is so easy. Just put balsamic vinegar in a small pan and slowly simmer till reduced to a thick glaze but be careful not to scorch towards the end! It is better to pull off too early and be a little runny than burn it! Generously drizzle over grilled peach.
If you are lucky enough to have dairy goats and therefore an abundant supply of milk that you turn into cheese then top it with said cheese! Or cottage cheese or goat cheese or even ice cream if you want a savory dessert!
This was so good! I ate three! I hope you enjoy it as much as we did!
Here is a video of our awesome trip to Gregg Farm. Feel free to subscribe to our YouTube channel while you are there! We do a daily video!
Thanks for reading and watching Wholesome Roots!
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