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!

I always wanted to try that but getting decent peaches here is a challenge.

You know what they say, no pictures it didn't happen.


Sounds good will have to try it.

The ice cream is ok, but try it this way.


Grill the peaches or just sprinkle with sugar then use a torch to caramelize. Serve with Burratina Fresh Mozzarella or regular fresh mozzarella (the Burratina is a lot more creamy and soft) then drizzle with some honey. Crumble candied walnuts on top....

I use the honey from my buddy's Blue Ribbon State Fair winning hives!

Rocky, are these firm peaches, or are they pretty ripe?

You guys sure know how to waste a good peach.




Now put it in a pie, or slice up and serve over quality ice cream and I'm there.

You just have to learn to think outside the crust

Rocky, that peach recipe sounds great to me. I'm going to try it this weekend. Thanks for sharing.

I'd call them "eat in the hand" ripe. If they were a little firmer, I think it would be fine, but maybe allow a few more minutes on the grill. Ours were heated through, but not tongue-burning.

Yes, I'll take pictures next time...

I made these last night for wife and son.

It was a big hit.



Travis

PEACHures!

Here's a peach, scored and dabbed with butter and honey, then sprinkled with nutmeg and cinnamon:



And here is a serving, with ice cream, after 10 minutes at 300� or so on the grill:

We just had them Sunday. Same as above, score, butter, honey and Dizzy Pig Pineapple Head seasoning. Delicious!

Mike