Grilled Colorado Peaches with Honey Balsamic Glaze (Bon Appetit, June 2002)

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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
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.

DessertsBeth Conrey