Grilled Peaches and Whipped Cream

About 15 years ago I learned about grilled peaches from my friend, Linda, who does amazing catering in the high desert of the eastern Sierras. They are delicious and surprisingly easy to make, and perfect for a summer BBQ treat.

I went to the local farmer's market and got some beautiful yellow peaches. They seem to grill better than white peaches. Make sure they are fairly firm, but ripe. For the whipped cream, some heavy cream with a little vanilla and sugar will do the trick.

Simply cut the peaches in half and pull out the pit. When they are fairly firm, the pit pops right out. Lay them out in a dish so they are ready to go while the grill heats up. Aren't they beautiful!

I like the grill to be at about 250-275 degrees. Simply put the peaches face down on the grill with a little space between them. I like to grill them slowly, about 15-20 minutes, so they soften and the fruit carmelizes. Check them every so often to make sure the grill isn't too hot. You want the peaches to blacken a little. When they seem soft, juicy, and a little charred, they are perfect!

Home-made whipped cream is a delicious accompaniment to grilled peaches. A blend of heavy whipping cream, some sugar and vanilla to taste is all you need. Don't make it too sweet, because the peaches will have plenty of that.

A dollop of whipped cream on your plate, and you're in business! They are so good when they are right off of the grill, warm, juicy, and yummy. Have more than one, and bon apetite!