Grilled peaches
I found this recipe on GQ’s June issue, and I couldn’t find any reference to the article online, so I decided to transcribe it from there. This was also loved by most people who tried it out at the grill party, except it was on the bit buttery side – I might have rubbed the melted butter sauce too much when the peaches were on the grill. Oh well.
Serves two:
- 4 firm, not-quite-ripe peaches (grilling softens them up so you want them harder)
- 2 tbsp salted butter
- 1 tsp sugar
- 1 tsp vanilla extract
- dash of cinnamon powder (optional)
Melt the butter in a saucepan. Add sugar and cinnamon powder. Remove from heat. Halve the peaches, leave the skin on, and remove the pits. Brush the melted butter on the flesh side generously. On medium or mellow heat, grill the flesh side first for 5 minutes, then skin side for 3 minutes. Serve immediately. Optionally serve with vanilla ice cream.
