Thursday, August 29, 2013

Grilled Peaches

A few weeks ago I was in the mood for something peachy. I wanted it to be like a crisp with a crunchy crumb topping since, let's face it, that's the best part. One stipulation: I didn't want to have to turn on my oven. So I checked out Pinterest and found this recipe for grilled peaches. What stood out to me about this particular recipe was that each peach half was oozing with that brown sugar topping I was craving. BOOM! I was sold. 

I had never grilled peaches or any other fruit for that matter, so this was a whole new experience for me. But it was so easy! Seriously, don't shy away from it if you've never tried it before. You can't go wrong. And they're so delicious. My family gobbled them up. I've made them two times now and I can tell it's going to be a summer favorite in our house.

Grilled Peaches
 adapted from here


2 peaches
4 tablespoons butter
1/2 cup brown sugar
2 teaspoons cinnamon


First, pick peaches that are ripe but more on the firm side. If they're too ripe, they'll melt onto the grill.

Cut peaches in half and remove pits.

Mix up the topping. Cut up butter into cubes and place in bowl, then add the brown sugar and cinnamon. With a fork, work the ingredients together. The butter should be about the size of a pea when finished.

Grill peaches face down on a preheated grill over medium/high heat. Close lid and grill for 4-5 minutes. This should get nice grill marks on the peaches.

Next, take 2 pieces of foil, doubling them up to make a pan shape. Make sure that it has about 1/2 inch or higher edges. Place the foil on the grill and then place the peaches skin side down on the foil.

Fill the peaches with the topping. Be generous! (it'll look like you have too much, but trust me, you don't) When the topping melts it will ooze over the edges of the peaches and create a nice sauce in the bottom of the foil pan. Grill with the lid closed for another 5-6 minutes. The peaches are done when they are soft all the way through.

When done, remove the entire foil pan from the grill. Serve with ice cream and drizzle the remaining sauce on top. 

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