Teppanyaki hibachi table | Boozy grilled peaches, Teppan-style!
Summer is in full swing! Looking for culinary inspiration and with lots of delicious fresh fruit, we couldn't resist bringing some peaches to the Cookeryaki Teppanyaki table. It's time for a grilling!
Gather your ingredients and prepare to bake some fruit! We add cherries and blueberries to the peaches and cook and season them with butter, brown sugar, pecans and rum. (final note)
Preheat your Cookeryaki Teppanyaki hibachi table to level 5, then set to 7-8, and start cooking. Melt a butter or two in the center and spread over the heated area with a spatula. Sprinkle half of each peach with dark brown sugar and grated pecans, then spread them face down in the buttered cooking area, then sprinkle generously. You can also prepare the peach halves in advance with sugar pecans to prevent the butter from Browning too much.
If necessary, you can add a butter or two to keep the peaches from burning. It also adds more flavor. After putting the first peach down for about 4 minutes, start turning them over. This is enough time for them to start turning brown and not mushy.
Once all the peaches are turned, you want to make room in the center to cook half a pecan. We recommend turning off the temperature at this point. Add two more drops of butter and two halves of pecans. Invert pecans in melted butter to butter properly. Add a few spoonfuls of brown sugar to the pecans and toss them in to give them a nice caramel coating.
Then, put the pecan halves on top of the peach. Here, we also added some cherries and blueberries. Optional, absolutely delicious. Savor our favorite rum and veggies and you're done! You can also add light balsamic vinegar if desired.
This is one of those dishes that looks beautiful, smells good, and tastes divine! You can swap fruits, prepare pecans for a more candied flavor, or even boil some bacon and prepare the rest with fat. There are many choices that are sure to meet your and your guests' needs.
Ingredients used
peach
Deep brown sugar
Ground pecan
butter
Half of pecan
blueberries
cherry
Dark rum
Balsamic vinegar
