- 8 ripe peaches, halved and pitted
- Mild vegetable oil, such as canola
- 1 cup crème fraîche or sour cream
- 1/4 cup molasses, light or dark (not blackstrap)
Heat your grill to high.
Brush the cut sides of the peaches with oil. Grill cut side down until caramelized and browned, about 2 minutes. Turn the peaches over and grill for 1 to 2 minutes more, until the flesh is almost soft.
Place the peaches cut side up on a plate. Drop a tablespoon of crème fraîche in the cavity of each half. Using the tines of a fork or a squeeze bottle, drizzle lightly with molasses. Serve immediately.