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With summer in full swing, it’s time to trade the heat of the kitchen for the cool, casual fun of the backyard barbecue. Whether you’re planning a weekend cookout or looking to add some sizzle to your next dinner party, try grilling fresh California peaches, plums and nectarines!
More and more grillers are discovering these summertime favorites aren’t just for the fruit bowl anymore. California peaches, plums and nectarines bring something sweet and unique to any barbecued meal, earning a reputation as sure-fire crowd pleasers. Just give each fruit slice a light coat of oil, place them on the grill. Their natural sugars will sizzle to new levels of sweetness and flavor. No extra sweeteners or coatings are needed (unless you like!) to enjoy a fabulously light, quick and easy addition to your summer menu.
Fresh California peaches, plums and nectarines are in peak season right now, available at your favorite store and ready for the grill. But they’ll only be around for a few more months…so get ‘em while they’re hot! |
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BBQ Pulled Pork and Grilled California Peaches
Fire up your taste buds for this open-faced pulled pork sandwich infused with peach nectar, rubbed with a unique blend of spices, glazed with a sweet peach preserve and topped with grilled fresh California peaches. One bite, and you’ll have a whole new appreciation for summer’s favorite flavors! |
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Ingredients |
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Pork Injection |
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cup peach nectar |
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1/2 |
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cup water |
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2 |
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tablespoon kosher salt |
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2 |
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tablespoon dark brown sugar |
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1 |
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teaspoon Worcestershire sauce |
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8 |
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pound bone-in Boston Butt (pork shoulder roast) |
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Spice Rub |
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2 |
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tablespoon each: peach-flavored gelatin powder, dark brown sugar, sweet paprika and ancho chile powder |
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1 |
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tablespoon garlic powder |
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1 |
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teaspoon each: kosher salt, Old Bay Seasoning and cayenne pepper |
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Barbecue Spray |
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1 |
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cup peach nectar |
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1 |
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cup apple juice |
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1 |
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cup water |
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Peach Preserve Glaze |
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1 |
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cup peach preserves |
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2 |
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teaspoon cider vinegar |
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1/4 |
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cup water |
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Grilled California Peaches |
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6 |
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ripe California peaches, cut into wedges |
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1/2 |
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cup peach-flavored gelatin powder |
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1 |
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tablespoon molasses |
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1/2 |
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teaspoon cayenne pepper |
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Aged balsamic vinegar |
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Brioche Toast |
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10 to 12 slices brioche |
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2 |
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tablespoon softened butter |
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Sea salt to taste |
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Finely chopped fresh chives |
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Preparation
Bring all injection ingredients to a boil in a small saucepan; reduce heat and simmer until dry ingredients are dissolved. Let cool to room temperature. Inject mixture into pork, being careful to distribute all the liquid. Cover and refrigerate for 2 hours.
Stir together all spice rub ingredients in a small bowl and sprinkle over surface of pork. Pour barbecue spray ingredients into a spray bottle. Place pork on a preheated 250ºF grill with peach wood or hickory chunks. Cook for about 5 hours or until pork reaches 165ºF internally, spraying every hour with barbecue spray.
Remove from grill and place in the center of a large sheet of heavy duty foil; shape foil into a bowl around pork. Pour 1/2 cup barbecue spray over meat; cover with foil and seal tightly. Place back on grill and cook for about 4 hours or until meat reaches 195ºF internally.
Carefully remove pork from foil and place directly on grill. Glaze with peach preserve mixture and cook until shiny and caramelized. Remove from grill and shred using two forks, then moisten with any remaining peach glaze. Set aside and keep warm.
Meanwhile, stir together peach gelatin and cayenne pepper. Dip peach wedges into mixture and let stand to dissolve. Cook on a well-oiled grill until well-marked and tender. Brush with molasses and remove from grill; drizzle with balsamic vinegar.
Spread brioche slices with butter and cook on a sheet of heavy-duty foil placed directly on the grill to form a "griddle." Toast both sides of bread over medium heat, then season with salt. To serve, place serving of pork on top of brioche.
Top with grilled peaches and sprinkle with chives.
Makes 10 to 12 servings
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Grill Like a Pro
Learn from the pit master himself, Adam Perry Lang, owner of Daisy May’s BBQ in
New York City as he shares grilling tips
and demonstrates a quick and easy grilled California plum dessert.
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