It has been hot here in Maine the last few weeks and this weekend was no exception. Saturday morning I was able to finish a book, fit in a coffee run and a wander through the local farmer’s market before my toddler sitting and Penny’s doggy play date. We napped away the afternoon after our friends left and spent the rest of the day at my parents’ house, complete with dinner and a backyard fire.
For dinner we ate grilled haddock, rice and rainbow chard from my mother’s trip to the farmer’s market (like mother, like daughter). We aren’t normally big into desserts but mom’s boss had brought her back some giant peaches from his recent trip to South Carolina. But what to make with them? Peach cobbler? Sangria? I finally decided it was much too hot to turn the oven on and said, ”there must be a way to grill these.”
This recipe is adapted from Bobby Flay’s Grilled Peaches with Cinnamon Sugar Butter. Basically, I cut the recipe in half and quartered the sugar. Even my dad who can be slightly picky about new things raved about these peaches. Slightly sweet, tender and refreshing it was the perfect ending to a delicious summer meal.
2 peaches, halved
1 tbsp. canola or olive oil
4 tbsp. butter or margarine
½ teaspoon cinnamon sugar
½ teaspoon granulated sugar
Pinch of salt
Mint leaves (optional)
Let butter come to room temperature and stir until smooth. Add in cinnamon sugar, sugar and salt. Stir until combined. Set aside.
Halve the peaches and use a spoon to remove the pit. Rub oil on the cut side of the peaches. Lay face down on the grill for 5-10 minutes or until golden brown. Remove from grill.
Spoon the cinnamon butter over the peaches and garnish with mint. Enjoy as the butter melts!
Nutrition facts: 104 Calories, 9g Fat, 1.4g Saturated Fat, 6g Carbohydrates, 0.5g Protein, 105mg Sodium, 96mg Potassium