Recipe: Grilled Peaches with Strawberry Compote from Maya’s Kitchen

Summertime dessert sings with this recipe from one of DeAnna Ornelas’ favorites – Chef Carlos Perez of Maya’s Kitchen in Forest Grove, Oregon. Don’t miss her wine pairing recommendations for both a still and sparkling option from the Dundee Hills. Ingredients include grilled peaches topped with a compote made from fresh Hood strawberries, and lemon crumble over top.

Serves 8

INGREDIENTS:

Lemon Crumble:

• 2 ¼ c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 c unsalted butter
• ¾ c sugar, granulated
• 1 egg
• 1 lemon juice and zest
• 1/2 c powdered sugar in a fine mesh strainer for garnish 

Berry Compote:

• 2 pints local strawberries (Hood, preferred) washed and quartered.
• 2 TBS sugar, granulated
• ½ c orange juice
• 1 TBS cornstarch
• 4 peaches

Poached Peaches:

• 4 large peaches
• 1 TBS lemon juice
• 2 TBS sugar, granulated
• Leaves from 2 sprigs of mint (whole, not chopped)

INSTRUCTIONS:

1. Poach peaches in boiling water and then immediately place in ice-cold water so the skins peel easily. Cut in half and twist to remove pit/core.
2. Quarter the peaches and marinate in lemon juice, Mint, and Sugar. Let it sit until the crumble is done in the oven.
3. Meanwhile, mix strawberries with sugar and cornstarch. Make sure all berries are coated, then simmer all ingredients on low for 45 minutes.
4. Preheat the oven to 370°F. 
5. To make the lemon crumble, mix flour, baking powder, baking soda, and salt.
6. In a separate bowl, cream the butter with sugar, and then add the egg. Next, add the lemon and mix thoroughly.
7. Add the dry ingredients to the wet ingredients, mix, and then scoop the dough by tablespoon onto a baking sheet.
8. Bake for 15 minutes at 370°F and then allow to cool before crumbling. 
9. Once the crumble is out of the oven, raise the temperature to 400°F and add the marinated peaches (no mint leaves) to a baking sheet with neutral oil and a little butter until lightly charred.
10. Place peaches on the plate, top with strawberry compote and lemon crumble. Garnish with powdered sugar and serve with one of the wines recommended below! 

WINE PAIRING RECOMMENDATIONS:

Whether still or sparkling, DeAnna Ornelas, a WSET-III from Winderlea, recommends looking for crisp and refreshing white wines with stonefruit notes that complement rather than contrast the sweet strawberries and caramelized peaches.

• 2014 Native Flora 10-year Cuvee Loetscher – This 10-year methode champenoise from Native Flora absolutely sparkles. Aged Oregon sparkling wines typically develop notes of toasted pine nuts, brioche, and an element of stone fruit. This harmonizes with the grilled apricot’s caramelization and natural sweetness. 
• 2022 Holloran Riesling Le Pavillon – Their practice of dropping a significant amount of fruit helps reduce the crop to ensure a completely ripened Riesling that offers notes of apricot and orange zest. With 12% alcohol content, it’s considered off-dry, so there will be some noticeable sweetness that helps highlight the strawberry compote.