The western mass renegade O' group was having a post-France dinner, mostly with a French theme, and I was on dessert. Since the French eat a lot of fruit for desserts, peaches seemed like a good idea, but I was torn between grilled peaches and peach melba. Grilled peaches won out, because I'd never grilled fruit before, and it sounded really tasty, and Gail also liked the idea. Phil was disappointed to not be having peach melba, so next time, it'll be that!
This was pretty simple, but I'm guessing it's pretty depending on having some really good peaches, since you aren't cooking them all the way through. I found my at Clarkdale, a farm up in Deerfield, and the taste test revealed that they were pretty awesome peaches. You also need butter, brown sugar, cinnamon, and a grill.
6 peaches
2 tbs butter
2 tbs sugar
1tsp cinnamon
Rinse and halve the peaches, leaving the skin on. Heat the grill to medium-hot, oil the grill, and put the peaches flat-side down on the grill. Cook for ~5-6min, and then flip. Meanwhile, melt the butter and mix with the sugar and cinnamon. Once you've flipped the peaches, spoon some of the sugary butter mixture on each one, and let them cook for another 5-6 minutes. I figured they were done once I could insert a fork almost all the way through to the skin.
Take them off the grill, and serve immediately with ice cream. We found that Hagendaas dulche de leche was particularly tasty, but vanilla will work in a pinch. Enjoy!
