Now is the apex of peach season here in northern Utah, and I tried a new dessert idea. Turned out to be a real keeper.
Halve and de-pit a large ripe peach (or nectarine.)
Lightly score the fruit with a knife but be careful not to cut the skin.
Place a dab of butter and some honey where the pit was, and sprinkle with nutmeg and cinnamon.
Place skin side down on a medium grill for 15 minutes, lid closed. (After I cooked and removed my main course, I left one end burner on low and set the peaches on the rack at the other end of the grill. Temp read 400� at the start and 250� by the time we'd finished eating.)
Serve each half in a small bowl along with a scoop of vanilla ice cream. Unbelievably good. No pictures because this was a test and then because we wolfed it down!
