½ c. plus 2 T. honey
¼ c. balsamic vinegar
½ t. vanilla
1 8 oz. container crème fraiche or sour cream
6 firm but ripe peaches, halved or quartered
For the Grilled Colorado Peaches whisk ½ c. honey, vinegar, and vanilla in a small bowl. Mix remaining 2 T. honey and the crème fraiche or sour cream together in another small bowl.
Prepare barbeque, medium high. Brush peaches with ½ of glaze. Grill until heated through, turning occasionally, about 4 minutes. Divide into serving portions and top with crème fraiche and drizzle with remaining glaze.
Editor’s note: I usually marinate the peaches in the glaze and prepare them earlier in the day. You can also use nectarines.