Recipe: Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

We never thought our vinegar-based Surprisingly Mild Guajillo Ghost sauce would work well with fruit — not until a fan of ours named Hector suggested that we try it that way, that is. He approached our tasting table one day and said that our Surprisingly Mild Guajillo Ghost sauce reminded him of the sauces his parents gave him as a child in Mexico. “I especially love this flavor with sweet fruit like mango or pineapple,” he said. “I just dip the fruit in it and eat. It takes me back to my childhood. You should try it.”

Naturally, we did — first with mango, then with pineapple and lastly with peaches, which happened to be in season at the time. That’s how this recipe came about. On a whim, we opted to grill the peaches, to bring out their natural sweetness and add some smoky depth to the finished product (which we thought would match well with the sauce’s smoky undertones). Then we chose to dot the plate with creme fraiche, to serve as a palette cleanser. Simple to make, summery, complex, refreshing, and even a little spicy (courtesy of the sauce’s ghost peppers), it’s become a one of our favorite desserts at cookouts. Thanks, Hector!

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost DrizzleIngredients:

2-3 large peaches, preferably those that are a little under-ripe or still somewhat firm
2-3 tablespoons of Surprisingly Mild Guajillo Ghost sauce
2 tablespoons of creme fraiche, sour cream or Greek-style yogurt
unflavored cooking spray (i.e. Original Pam, etc.)


Pre-heat your grill to high.

Cut the peaches into 1/2-inch wide wedges and spray both sides of the fruit lightly with cooking spray. (This ensures the fruit will not stick to the grill.)

Grill peaches on one side until fruit has charred nicely (about 1-2 minutes), then flip and grill another 1-2 minutes. Peaches should still be slightly firm when done. (Note: This can be done indoors with a grill pan or saute pan.)

Arrange peach slices on a plate and drizzle Surprisingly Mild Guajillo Ghost sauce over them. Dot the plate with creme fraiche and enjoy!

Note 1: The recipe also works well with mango, papaya or pineapple, of course.

Note 2: If you find that the fruit is not as sweet as you’d like, drizzle 1 teaspoon of honey over the fruit after grilling (in addition to drizzling the sauce on top).