Saffron & Honey had a wonderful recipe the other day for Gently Poached Peaches. We loved that it called for elderflower liquor and we could also use up some subpar Rose. (S&H didn’t call for subpar Rose, but we figured it was better to use wine than waste water.)
Anyhow, we had some the night we made them — wonderful! — and the next night we made these for dessert.
Grilled Cheese with Brie and Poached Peaches
- 1 poached peach (two halves)
- 4 slices french bread, cut thin about a 1/4 inch
- cinnamon sugar
- 1-2 tbsp butter
- about 2 ounces brie (2-3 slices per sandwich)
Dice peaches. Melt butter. Slice bread. Heat up the griddle. Brush butter on each side of the bread and layer the fruit and cheese in the center. Sprinkle the outside with cinnamon sugar. Cook the inside is warm, the cheese is melted, and the outside is golden on each side, about two to three minutes per side, depending on how thick the bread is, how much cheese you’ve used, how hot your griddle is and where the planets are aligned on the particular night you’re cooking.