Tag Archive for summer

BBQ Peaches with Balsamic Reduction

I love living in the city. I’m a city girl. I’ve lived in the country, but I much prefer to be able to walk to the 7-11, even in the middle of the night, if needed, for milk, if I’m out. The pedestrian lifestyle I’m able to live downtown rocks.

However, every once in a while, it’s also awesome to get out of the city, away from the sirens and the constant honking of horns. This past week, I’ve been staying at a boat-access only cabin on Ruby Lake on the Sunshine Coast. This means many things; no showers, no dishwasher, no flush toilets. A rustic kitchen. And… a Barbecue! BBQ is something I love, but I seldom get to do. In my tiny downtown apartment, we have a balcony only big enough for the door to swing open. There’s no room for even a tiny BBQ out there, so I have to limit my grilling to times when I have access.

To make up for it, this week I’ve been grilling all the things! And I’m excited to share some of them with you.

BBQ peaches

First off, we picked up Okanagan Peaches on our way home from Vernon last week. These are pretty much the best peaches you’ve ever had in your life—large, juicy, tree-ripened. They taste like summer.

We had a beautiful peach gelato at the Smoke ’n’ Oak Bistro at Wild Goose in Okanagan Falls, and I want to try to make that next, but sadly my ice cream maker won’t run at the cabin.

Instead, I decided to grill the peaches. I know cooking fruit on the BBQ sounds kind of strange, but it brings out the natural sugar of the peaches. To counteract this sweetness, I served them with a balsamic syrup. You could also add a dollop of whipped cream.

We ate the leftovers for dessert last night, wrapped up in crepes with nutella and whipped cream. They were quite the hit!

bbq peaches

BBQ Peaches with Balsamic Reduction


  • Fresh, ripe peaches
  • olive oil or butter
  • 1 cup balsamic vinegar, slowly simmered over a low heat for about 15 minutes, until reduced by at least half, and syrupy in consistency (I used a chocolate-infused one for extra sweetness). You could also buy a pre-made balsamic reduction.


  1. Heat the BBQ up to about 300 degrees.
  2. Cut the peaches in half, length-wise, and remove the stone. Brush the cut side of the peaches with melted butter or olive oil, to keep them from sticking to the grill.
  3. Place, cut-side down on the BBQ, and then close the lid. Allow to grill fro about 5-10 minutes. You want nice grill marks on them.
  4. Turn the peaches over, close the lid, and allow to cook for another 5 minutes.
  5. Remove, plate, and drizzle with balsamic reduction before serving.

Lemon Pound Cake with a Cherry Ribbon

Michael and I went to  Seattle for a couple of days last week. We had a blast, but when we got home, I found some very, very sad cherries in my fridge. They needed to be used up, well, yesterday. They weren’t good to eat–they would have been okay for jam, maybe, but there weren’t enough of them. Hmm….

I remembered being a Starbucks recently and seeing a lemon pound cake with a raspberry ribbon. I’ve never tried it, but I thought I’d do something similar with the cherries.


So, I pitted them, threw them into a saucepan with some water and some sugar, and let them cook down. When they were nice and soft, I fired them in the blender, and made a kind of jammy syrup out of them. It was quite thick, but still smooth, not sticky.

I layered the cherry jam into a lemon pound cake, and baked it up. Success! Yum!

Lemon Pound Cake with Cherry Ribbon

(original source: Food TV)


  • 1 1/2 c flour
  • 1 ttsp baking powder
  • 1/2 tsp salt
  • 1 c butter, softened to room temperature
  • 1 c sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1/4 c lemon juice

Cherry Ribbon:

  • 1/4 c cherries, pitted and cut in half
  • 1/4 water
  • 3 tbsp sugar


  • 1/3 c sugar
  • 1/3 cup lemon juice


  • Put all the ingredients for the cherry ribbon into a small saucepan, and cook on low heat for about 20 to 30 minutes until nice and soft. Puree in a blender until smooth.
  • Put the butter in a large bowl and cream well with an electric mixer. Add the sugar, and cream again.
  • Add the eggs, one at a time, mixing well after each one. Add the vanilla and incorporate.
  • In a separate bowl, combine the dry ingredients. Add to the butter/sugar mixture in batches, alternating with the lemon juice.
  • Line a loaf pan with parchment.
  • Put 1/3 of the batter in the bottom of the loaf pan, and smooth it out. Cover it with 1/2 of the cherry mixture. Cover with another third of the lemon batter, the second half of the cherry, and finish with the lemon cake on top.
  • Bake in the oven at 350 degrees for at least 6o minutes, probably closer to 70, until a toothpick comes out with just a few crumbs.
  • While the cake is still warm, take it out of the pan and peel off the parchment. Set up a cookie sheet with a wire cooling rack on top, and put the cake on the wire cooling rack. Mix the sugar and lemon juice together until the sugar is dissolved. Take a toothpick and poke holes in the top of the cake. Using a pastry brush, brush the glaze all over the top of the cake, allowing it to sink in.
  • When cooled enough, slice and serve.
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