Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.- from The Tragedy of Pudd’nhead Wilson and the Comedy of the Extraordinary Twins, by Mark Twain, pen name for Samuel L. Clemens (1835 – 1910)

On our last trip to the produce market, we picked up some peaches. They smelled delicious, but when we got them home, they just didn’t have the intensity of flavor we had hoped for.

Obviously, these peaches weren’t going to be at their best when eaten out of hand, but there is hope to be found though the application of either booze or grilling. Sort of like going to college. We’ll get to the booze part on Friday because Wednesday morning is just too early for that much fun.

Bear in mind that the peaches must at least be ripe, because crispy peaches will instantly kill a good time and nothing will fix that. However, if you are stuck with some ripe but not particularly flavorful peaches, consider just throwing them on the grill along with whatever else you’ve got going this weekend.

The watermelon is included with these skewers because of the color and sweetness it adds. Fresh sweet cherries work nicely, too, but we didn’t have any on hand for the picture. If all you have is a peach, then don’t let that stop you!

Peach on a Stick

Serves 2
Time: 15 minutes

1 peach
1 cup seedless watermelon in 1-inch cubes OR 4 pitted sweet cherries
Canola or vegetable oil
2 teaspoons Pompeian pomegranate infused balsamic vinegar

Cut the peach into 6 segments, discarding the stone but leaving the skin on.

Divide the peach and watermelon or cherries between 2 long skewers and spray or lightly brush with the oil to prevent sticking. Place on a grill or grill pan over medium-high heat, turning after 4 minutes, and then continuing to cook for 4 more minutes. The fruit should be hot, but not soft to the point of being mushy.

The grill marks are a sign that the natural sugars have caramelized, bringing out a little more sweetness. Serve while hot as a side dish, either leaving on the skewer, or removing to a bed of lettuce. Drizzle with the balsamic vinegar to invite a contrast in flavors and color.