A Recipe from Our Cookbook: Grilled Peaches
This is an absolutely perfect dessert for summer. And it’s one of the simplest to make, with breathtaking results. In Welcome to Michael’s, Michael mentions that the peaches can even be a tad under ripe because the heat of the grill brings out their sugars and caramelizes them to an intense sweetness. Now, what could be a more appropriate way to finish a summer meal?
Grilled White Peaches with Crème Fraîche
- 9 fresh white peaches, peeled
- Fruity extra-virgin olive oil
- Approximately 1/2 cup crème fraîche
- 18 fresh mint leaves
- Cracked black pepper
Preheat the grill.
Cut the peaches in half lengthwise. Remove and discard the pits. Using a pastry brush, lightly coat the peaches with oil. Place the peaches cut side down on the preheated grill and cook for about 5 minutes or until nicely charred and softening.
Carefully transfer the peaches from the grill, placing 3 cut side up on each of 6 luncheon plates. Spoon a generous portion of crème fraîche in the center of each peach half and drizzle a light touch of olive oil over the plate. Garnish each peach half with a mint leaf and a sprinkle of cracked black pepper. Serve warm.