I love fresh peaches and grilling only intensifies their flavor and sweetness. They take me back to the carefree days of childhood summers in Michigan where my family vacationed on a small rowboat lake named Lake Van Auken in Van Buren County. (It was our “On Golden Pond” spot in the heart of peach country.)
This is a quick dessert that will have everyone talking and asking for more! Topped with Palisade Peach Brandy Barrel Aged Maple Syrup from Burton’s Maplewood Farm makes it truly magical.
Enjoy and Happy Summer!
- 4 large ripe peaches (see note below)
- As needed olive oil
- 1/2 cup granulated sugar
- 1/2 tablespoon ground cinnamon
- Enough to drizzle and fill the pitted peach cavity Palisade Peach Brandy Barrel Aged Maple Syrup or your favorite maple syrup
- Generous scoop vanilla ice cream
- Garnish crushed vanilla wafers or graham crackers
- Optional Topping toasted almonds or pecans
- Note on peaches: Use freestone peaches if possible and if you can find them. I recommend the Red Haven variety. Always pick a peach that has a great aroma and gives just a bit when you squeeze it. Rinse the peaches well, dry and cut in half, removing the pit.
- 1 Using a clean gas grill, preheat to medium or 350 degrees F.
- 2 Combine the granulated sugar and cinnamon then set aside.
- 3 Brush the cut side of the peaches with olive oil and place on the grill. Grill for 2-3 minutes, then rotate and continue grilling for another 2-3 minutes. Turn them over and grill for an additional 3 minutes. Remove from grill and place on a serving dish. Sprinkle with a cinnamon-sugar mixture.
- 4 Move each peach portion to an individual serving dish. Drizzle Burton's Maple Syrup into the cavity of each peach.
- 5 Quickly add a generous scoop of vanilla ice cream. Top with toasted almond or pecans.
- 6 Garnish with crushed vanilla wafers or graham crackers (whipped cream works great as well).