Found on Salon.com...and soooo good! We selected a slow-churn caramel ice cream to accompany this deliciousness. OMG.
Ingredients
- 4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)
- Balsamic vinegar, to taste, about a tablespoon
- Brown sugar or honey, to taste
- Light olive oil
- 4 leaves fresh basil, chopped, optional
- Ice cream (optional)
Directions
- Preheat grill
- Drizzle peaches with balsamic vinegar and then sprinkle liberally
with brown sugar. (I like to do this about an hour before grilling so
the flavors soak in, but they’ll be delicious either way.)
- Brush grill with a dab of oil. Place peach halves face-down on
grill. Turn after 3 to 4 minutes, after they’ve given up the brightness
in their color. Sprinkle flat side (now facing up) with more brown
sugar. Remove after another couple of minutes, when they’re soft all the
way through when you poke them with a fork.
- Garnish with basil on and around peaches. Serve with ice cream or by
themselves. Drink another hefeweizen. Prepare to have very happy
friends.
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