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Broiled Peaches and Orzo

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 13 min
  • 25 min
  • $$$
Gatheredtable
adapted fromThe Culinary Life

Ingredients

  • 8 tablespoons fresh flat leaf italian parsley
  • 2/3 cup chopped pistachios
  • 4 yellow peaches
  • 16 ounces orzo
  • 3 tablespoons honey
  • 3 tablespoons blasamic vinegar
  • 3 tablespoons extra virgin olive oil
  • sea salt and black pepper, to taste
  • 1/3 cup fresh mint
  • 8 ounces goat cheese

Directions

Prep: 1. Boil water for orzo. 2. Pre-heat broiler 3. Chop parsley and pistachios. 4. Using a barely damp towel, lightly scrub peaches of extraneous fuzz. Do not wash, or they will soak up water. Cut peaches in half. Discard pits. Make: 1. Cook orzo according to package instructions; drain and pour into a large bowl. 2. Meanwhile, whisk together honey, vinegar, extra virgin olive oil and salt. 3. Toss peaches gently in honey sauce and reserve marinade. 4. Place peach halves on a baking sheet, cut side up. Broil peaches until caramelized and dark golden brown for about 3-5 minutes. Roughly chop into bite-sized pieces and set aside. 5. Combine peaches, marinade, orzo, parsley, mint, and pistachios in bowl and toss. 6. Add a bit more sea salt, and some ground pepper to taste. Top with goat cheese and toss.

Notes

If you have time, grilling the peaches makes this dish phenomenal! To grill peaches: Place peach halves on a hot oil grill, cut side down. Cover and cook for 5-8 minutes, or until soft and develop some dark grill marks. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/

Goes great with these recipes

Balsamic Tomatoes with Cherries
Raw Sweet Summer Snap Peas
Caprese Pesto Salad
Roasted Sugar Snap Peas with Sea Salt
Garlic and Herb Tomatoes

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