Grilled Peaches with Salted Lavender Pistachio Brittle
Simple but elegant Summer Dessert
Servings: 4
12 ounces shelled pistachios
1 tablespoon culinary lavender
2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
3/4 teaspoon baking soda
Maldon Salt or Fleur de Sel
4 peaches, halved
olive oil
- Toast pistachios in a 350°F oven for 5 minutes. Mix pistachios and lavender
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook sugar mixture over moderately high heat, stirring occasionally, until the caramel is deep amber and has the very first hints of a lightly burnt aroma (about 10 minutes) and reaches at least 300°F.
- Remove from heat and carefully stir in the baking soda (mixture will bubble).
- Stir in the pistachios, then immediately scrape the mixture onto a large rimmed, nonstick baking sheet (or baking sheet liner on a metal baking sheet). Using the back of a large spoon or an offset spatula, spread the mixtkure into a thin, even layer. Sprinkle lightly with salt. Let cool completely, about 30 minutes.
- Break the brittle into large shards. Put some of the shards into a ziploc bag and hit with a hammer or meat poounder to break up into small shards.
- Heat grill. Spray peaches with olive oil.
- Grill peaches on a grill sheet over a hot grill for about 4 minutes until slightly softened and grill marks have formed.
- Put 2 peach halves on a plate and sprinkle with small pistachio brittle shards.
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