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Recipe

Grilled Peaches with Dukkah and Blueberries

Francesco Tonelli

Yield: Yields about 1 cup dukkah

Servings: 4

Dukkah is an Egyptian blend of nuts, seeds, and spices that is so good you can eat pinches of it straight, as a snack. Daub some ripe peaches with olive oil, put them on a very hot grill, and then sprinkle them with dukkah. The result is a bit like peach pie without the crust: warm and yielding, with just a hint of char.

Ingredients

For the dukkah

  • 1/3 cup pistachios, lightly toasted
  • 1/3 cup almonds, lightly toasted
  • 1 Tbs. coriander seeds
  • 1 Tbs. cumin seeds
  • 1 Tbs. caraway seeds
  • 1 tsp. crushed Urfa pepper, or substitute Aleppo pepper
  • 3 Tbs. sesame seeds, lightly toasted
  • 2 tsp. fine sea salt
  • 1 tsp. nigella seeds
  • 1 tsp. dried mint
  • 1 tsp. dried lemon zest
  • 1/2 tsp. dried marjoram

For the peaches

  • 4 peaches
  • Olive oil for brushing
  • 1 Tbs. dukkah
  • Whipped cream for serving
  • Blueberries for serving

Preparation

Make the dukkah

  • Roughly chop the pistachios and almonds. Grind the coriander, cumin and caraway seeds in an electric coffee grinder or spice mill. Combine all ingredients and mix well. Keep in a tightly covered jar.

Grill the peaches

  • Prepare a gas or charcoal fire for direct grilling. Halve and pit the peaches, then brush them with oil. Grill peaches cut side down for 5 minutes, without turning.
  • To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some dukkah, then spoon over some whipped cream and top with blueberries.

Tip

Dukkah can also be purchased from kalustyans.com August 5, 2011: “Last Call for Summer: Grilled Peaches with Dukkah and Blueberries,” by Ligaya Mishan

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