Grilled Peaches

By flour_arrangements

Ingredients

• Oil or cooking spray
• 8 firm SunWest California peaches
• 48 whole cloves
• 1 cup sugar
• 1 teaspoon ground cinnamon
• Heavy-duty aluminum foil
• Mint sprigs, for garnish

Preparation

Step 1

Preheat a gas or charcoal grill. Lightly spray grill with oil or cooking spray.

Bring a large pot of water to a boil. Carve an X on the bottom of each peach. Immerse peaches in boiling water for 30 seconds. Remove and immediately plunge into ice water. When cool, gently pull off the skin with a paring knife.

Stick 6 cloves into each peach.

In a small bowl, combine sugar and cinnamon. Roll peaches in the mixture.

Place each peach, stem side down, on a square of aluminum foil. Sprinkle remaining cinnamon sugar over peaches and tightly close foil around each peach.

Place packets on gas grill over low heat or charcoal grill 5-6 inches from coals. Cook for 10 minutes, or until heated through.

Carefully open each packet in a serving bowl to capture all the juice. Discard the cloves. Garnish with mint sprigs and serve hot or cold with ice cream for dessert or as a side dish.

Makes 8 servings.

Tip: Grilled peaches freeze well or can be refrigerated for a week.