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Cook1 hr 30 mins
A lovely sweet dessert that doesn't heat up your kitchen! From June-July 2007 Rachel Ray - still untried by me, will edit once I do!
- 5 tablespoons unsalted butter
- 2 1⁄4 cups sugar
- 1⁄2 teaspoon salt, plus
- 1 pinch salt
- 1⁄2 teaspoon ground cinnamon
- 5 large peaches, 4 peeled and thinly sliced, 1 peeled and chopped
- 3 cups flour
- 1 1⁄2 teaspoons baking soda
- 2 large eggs (or 1/2 cup egg substitute)
- 1⁄2 cup canola oil (or vegetable oil)
- 2 teaspoons vanilla extract
- 1 cup hazelnuts, lightly toasted and coarsely chopped
- preheat your gas grill.
- In a deep 10-inch cast-iron skillet, melt the butter over indirect medium heat. Stir in 1/4 cup sugar and cook until browned, about 5 minutes.
- Add a pinch of salt, 1/4 tsp cinnamon and the sliced peaches.
- Cook until carmelized, about 5 minutes. Arrange the fruit in an even layer in the pan and let cool.
- In a medium bowl, toss the chopped peaches with the remaining 2 cups sugar and 1/4 tsp cinnamon.
- Sift together the flour, baking soda, and remaining 1/2 tsp salt.
- In a large bowl, whisk together the eggs and oil and add the vanilla.
- Gradually stir the flour mixture into the egg mixture until well mixed.
- Stir in the chopped peach-sugar mixture.
- Fold in the hazelnuts.
- Let the batter stand for 15 minutes.
- Stir the batter again (it will be very thick) and spread over the cooled fruit in the skillet.
- Place the skillet in the center of the grill and grill over indirect medium-low heat with the lid down, until a toothpick inserted in the center comes out clean, 1 1/4 to 1 1/2 hours.
- Let cool for 15 minutes.
- Invert into a platter and serve warm.