<< Back

Grilled Peach Melba

Two large, ripe peaches, halved (leave skins on)

Two tablespoons unsalted butter, melted

Two tablespoons light brown sugar


Heat grill to medium. Halve and pit the ripe peaches; prick skins with a fork; in a bowl stir together the butter and sugar; brush butter mixture over peach halves, coating entirely.  Grill both sides until fruit is tender, 5 to 10 minutes.  Serve warm, topped with ice cream and drizzled with Raspberry Sauce.

CSA Snapshot

Mailing list sign-up