4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)Balsamic vinegar, to taste, about a tablespoonBrown sugar or honey, to tasteLight olive oil4 leaves fresh basil, chopped, optional
Ice cream (optional)
Preheat grill
Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar.
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.
Adapted from Salon.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 23 of 2013.