You’ll have to excuse the shoddy camera work (we were stranded without a camera and had to use Jake’s phone) but the results will be worth more than a thousand words. This simple recipe takes about 20 minutes from prep to plate and is the perfect way to finish any BBQ.
Equipment Needed: Grill, Microwave, Tongs, Basting Brush, Baking Pan, Mug or Bowl, Chef’s Knife, Cutting Board, Spoon
Serving Suggestion: Family Style or Individual Plating (depending on how long you can keep people away from the grill)
Servings: 6-12, depending on how hungry people are
Suggested Wine Pairing: Viognier, Riesling, Chardonnay, Sparkling White or Rosé Wine
Suggested Beer Pairing: Lambic, Fruit Ale, Chocolate Stout, Barley Wine
- 6 large peaches ($2.99/lb)
- 3 TBSP butter ($4.99/lb)
- 1/2 C grade A maple syrup (about $7/8 oz)
- 2-3 TBSP brown sugar ($1.39/lb)
- Turn your grill to medium-low heat (or let the charcoal burn down thoroughly; you should be able to hold your hand over the grill for about 3 seconds before it hurts).
- Gently rub the fuzz off the skin of your peaches under running cold water. Cut each peach in half and take the pit out using either a spoon or your knife. Sprinkle the flesh side (as opposed to the skin side) of each half with brown sugar and let them sit for a few minutes in your baking pan.
- Put the butter and maple syrup in your bowl or mug and pop it in the microwave for about 30 seconds or until everything’s melted. Mix thoroughly and coat each halve entirely with the magic sauce. Put them on the grill and turn them every 3 minutes, reapplying the syrup mix each time. It’ll take you about 4 turns before they’re nicely charred and cooked throughout.
- Serve with whipped cream, vanilla ice cream or plain. If you’re feeling adventurous add a sprinkle of sea salt or a little drizzle of balsamic vinegar.