Smoked peaches pair well with roasted meats. Try using them as a sauce for (or to stuff) both pork loin and chicken breast. Or substitute smoked peaches for about a quarter of the fresh peaches in a pie or cobbler recipe. Add puréed smoked peaches to whiskey cocktails for a sophisticated tipple.
Smoke the peaches for approximately half an hour at a low temperature. If you have a fancy smoker setup, you know what to do. The instructions below will guide a beginner who has a simple barbecue grill. Yield: 1 to 2 pounds smoked peaches.
2 handfuls fruitwood chips, such as apple or cherry
1 to 2 pounds peaches, peeled, pitted and sliced
Soak wood chips in water for about half an hour, then drain. Place peach slices in a foil packet or grill-safe pan. Prepare the grill.
If using a gas grill, place the wood chips in a foil packet or smoker box on the grill. Turn the gas on high until the wood begins to smoke. Reduce heat to low (between 175 and 225 degrees Fahrenheit).
If using a charcoal grill, aim for low heat, and place the wood chips directly on the charcoal when the coals are coated with ash. Place the peaches on the grill and close the lid. Peaches are ready in about 30 to 45 minutes, but begin tasting them at about 20 minutes to see how you like them.
Smoked peaches freeze well in an airtight container.
Read more: Perfectly ripe peaches are tasty on their own or pair well with a variety of flavors. Learn how to cook and preserve this summer fruit in Peachy Keen Peach Recipes: Putting Summer’s Sweetest Fruit to Use.
Photo By Tim Nauman