Grilled Peaches with Crème Fraîche and Molasses
- serves 6 to 8 -
Adapted from Bobby Flay's Boy Gets Grill
Try this recipe as part of a Memorial Day grillfest.
Ingredients
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)
Procedure
1. Heat your grill to high.
2. 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.
3. 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.
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