Grilled peaches with whipped cream and masa crumble

Chef Juan Gonzales and farmer Megan Strom
Mesa Agricola

Elevate your peaches and cream by topping it with masa crumble. This addition gives you another layer of texture, and the earthy flavor helps balance the sweetness of the fruit and whipped cream. Alternately, feel free to serve the peaches and cream as is!

Ingredients

4 ripe peaches
2 tbsp. extra virgin olive oil
1 cup heavy cream
1/4 cup condensed milk
Sea salt, to taste

Masa crumble (optional)
1 tbsp. unsalted butter
2 corn tortillas

Instructions

Run a sharp knife along the seam of each peach to halve them. Discard pits and rub cut sides with olive oil. Place peaches cut-side down on a grill over medium-high heat and cook undisturbed until grill marks appear or the flesh has caramelized, 4 to 5 minutes. Flip peaches skin down and cook for another 4 to 5 minutes, until tender.

To prepare masa crumble, add 1/2 tbsp. butter to a medium skillet over medium-low heat and place a tortilla on top. Heat for 1 minute, then flip and cook the other side for 1 minute. Continue flipping and cooking for 1 minute until tortilla is crispy. Repeat the process with the second tortilla. Once done, place tortillas in a food processor or use mortar and pestle to make a crumble.

To prepare whipped cream, use a cold, preferably metal, mixing bowl to whisk together cream and condensed milk, until soft peaks form. Serve grilled peaches with a dollop of whipped cream, crumble (optional) and a pinch of sea salt.

Serves 4