Hello, delicious! It’s peach season in Texas. I’m hoping to make it out to a farm to pick my own, but in the mean time there’s bushels overflowing at the Saturday farmer’s market right down the street. The hard part is narrowing down the options… Definitely some peaches will make it to the grill. It’s the perfect way to glorify the unadorned fresh fruit. Slice a freestone peach (the kind where the pit separates easily from the flesh) in half, put it right on the grill for just about 3 minutes on each side. The edges get a little caramelized and the center is soft with concentrated flavor. Yum! What could be more simple?
Other peach recipes under consideration: