Grilled Peaches with Crème Fraîche and Molasses

About This Recipe

Yield:6 to 8
This recipe appears in: Menu: Memorial Day Grillfest


  • 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)


  1. 1

    Heat your grill to high.

  2. 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. 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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