30 Days of Paleo Breakfast Meals
(Day 17)
Grilled Peaches Recipe
Grilled peaches are a sweet and fruity paleo breakfast and a healthy and tasty way to sate your morning hunger pangs.
Before you start wondering whether anyone could be bothered to fire up the grill first thing in the morning (or whenever you usually start thinking about breakfast), you will be pleased to know that, despite the name, these can be cooked in a griddle pan, skillet or under a broiler. In fact, just choose whichever is the most convenient and prepare your taste buds for this sweet, fruity breakfast.
If you are enjoying a late breakfast or brunch, perhaps on a warm, sunny weekend, then why not cook these on the grill and enjoy your breakfast al fresco? You will need ripe peaches for this, although nectarines would also work. We are making a glaze with balsamic vinegar (a good quality paleo-friendly brand, nothing with sugar) and honey, then serving the peaches with the glaze on top plus some basil. This recipe serves 3 people (or 2 especially hungry ones!)
What You Need:
3 halved, pitted, ripe peaches
3/4 cup balsamic vinegar
1 tablespoon honey (optional)
2 tablespoons melted clarified butter or coconut oil
Sea salt and black pepper, to taste
A few chiffonade-cut basil leaves, for garnish
How to Make Them:
Simmer the vinegar in a pan for 3 minutes, then add the honey (if using) and some salt and black pepper. Allow the mixture to get thick, then take it off the heat to cool. Prepare a grill, griddle pan or skillet, or preheat the broiler.
Brush some butter or coconut oil over the open half of each peach, then cook facing the heat (so face up on the broiler or face down if cooking them another way) until golden. Flip and cook the other side for 1 minute.
Arrange the peaches on a platter (or 3 serving plates) and drizzle the vinegar mixture over them, then scatter some basil on top and serve hot. To chiffonade-cut the basil, roll a few leaves into a cigar shape, then use a sharp knife to thinly slice them on the diagonal.
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Save Print Paleo Breakfast: Grilled Peaches Recipe Author: CavemanDietBlog.com Ingredients
- 3 halved, pitted, ripe peaches
- ¾ cup balsamic vinegar
- 1 tablespoon honey (optional)
- 2 tablespoons melted clarified butter or coconut oil
- Sea salt and black pepper, to taste
- A few chiffonade-cut basil leaves, for garnish
- Simmer the vinegar in a pan for 3 minutes, then add the honey (if using) and some salt and black pepper. Allow the mixture to get thick, then take it off the heat to cool. Prepare a grill, griddle pan or skillet, or preheat the broiler.
- Brush some butter or coconut oil over the open half of each peach, then cook facing the heat (so face up on the broiler or face down if cooking them another way) until golden.
- Flip and cook the other side for 1 minute.
- Arrange the peaches on a platter (or 3 serving plates) and drizzle the vinegar mixture over them, then scatter some basil on top and serve hot.
- To chiffonade-cut the basil, roll a few leaves into a cigar shape, then use a sharp knife to thinly slice them on the diagonal.
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