Griddled Peaches (usa) Recipe

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear. Drain. Combine rinsed rice, 1 cup coconut milk, 1 cup whole milk, 1 tablespoon granulated sugar, and a pinch of sea salt in a medium saucepan over medium heat.

Bring to a gentle simmer, stirring often to prevent sticking. Lower heat to maintain a very gentle simmer and cook, uncovered, stirring every few minutes, until the rice is tender and the mixture is thick and creamy, about 25–30 minutes. If the mixture gets too thick before the rice is tender, add up to 1/4 cup additional milk or water in tablespoon increments.

Finish pudding

When rice is tender, remove pan from heat. Temper the optional egg yolk by whisking the yolk in a small bowl and adding 1–2 tablespoons of the hot rice mixture to it, whisking quickly. Then whisk the tempered yolk back into the pot (optional step for extra richness). Stir in 1 teaspoon vanilla extract. Cover and let rest 10 minutes; the pudding will thicken as it cools. Keep warm or reheat gently before plating.

Place a small nonstick skillet over medium heat. Add 1 teaspoon unsalted butter and 2 teaspoons granulated sugar; melt and swirl to combine. Add 3 oz pecan halves and 1 teaspoon ground cinnamon. Toast, stirring frequently, until nuts are fragrant and the sugar melts to coat them, about 3–4 minutes. Sprinkle 1/4 teaspoon fine sea salt, stir to combine, then transfer pecans to a sheet of parchment to cool and set. Break into clusters once cooled.

Have the butter, cream, and bourbon measured and at the ready. In a heavy-bottomed small saucepan, combine 3/4 cup granulated sugar and 2 tablespoons water. Over medium heat, without stirring, let the sugar dissolve and begin to color. You can gently swirl the pan occasionally; avoid stirring to prevent crystallization.

Watch closely as the sugar turns amber (7–10 minutes). When it reaches a deep golden-amber color, remove the pan from heat and carefully add 3 tablespoons unsalted butter; whisk quickly to incorporate (mixture will bubble vigorously). Slowly pour in 1/2 cup heavy cream while whisking until smooth.

Return to low heat for 30 seconds to smooth the sauce. Stir in 2 teaspoons bourbon and 1/2 teaspoon coarse sea salt. Taste and adjust salt if desired. Let cool slightly; caramel will thicken as it cools. Keep warm for drizzling.

While the pudding is resting and the caramel is finishing, prepare the peaches: halve and pit 4 peaches. If preferred, score the cut surface lightly in a crosshatch. Pat the cut surfaces dry with paper towel.

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot. Add 2 tablespoons unsalted butter and let it foam. Sprinkle 2 tablespoons light brown sugar and 1 teaspoon ground cinnamon into the melted butter and swirl to combine. Place peach halves cut-side down in the skillet (working in batches if needed).

Press peaches gently with a spatula to ensure even contact. Cook without moving until deeply caramelized and hard-seared, 3–4 minutes. Flip and cook 30–60 seconds more just to warm through. Squeeze 1 teaspoon fresh lemon juice over peaches and add a pinch of Kosher salt; remove peaches to a plate.

Spoon a generous 1/2 to 3/4 cup of warm coconut rice pudding into each serving bowl or shallow dessert plate (recipe yields about 4 servings).

Arrange 1 halved griddled peach (cut-side up or down per preference) on top of the pudding. Drizzle 1–2 tablespoons salted bourbon caramel over the peach and pudding.

Scatter a tablespoon or so of candied pecans over the dish for crunch. Finish with a light pinch (about 1/8 teaspoon) of flaky sea salt and garnish with a fresh mint leaf or two.

Serve immediately while peaches and caramel are warm. Leftover caramel can be stored in the refrigerator up to 2 weeks; rewarm gently before using.