Grilled Peaches with Honey-Vanilla Cream

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reprinted from chatelaine-September 2006

 

  • 1 cup (250ml) regular sour cream 
  • 2 tbsp (30 ml) butter
  • 1 tsp (5ml) vanilla
  • 8 firm but ripe peaches or nectarines
  • 2-3 tbsp (30 to 40 ml) butter, melted
  • pinches of granulated sugar

In a small bowl, stir sour cream with honey and vanilla.  Cover and refrigerate until ready to use.  Oil grill and heat barbeque to medium-high.  Do not peel fruit.  Slice fruit in half and discard pits.  Brush cut sides with butter. Sprinkle with sugar.  Place cut side down on barbeque.  Barbeque with lid closed until grill marks form, 1 to 2 minutes per side.  Dollop 1 tbsp (15 ml) cream over each half before serving.  Makes 8 servings.

Preparation Time: 5 minutes

Grilling Time:        2 minutes