[Liz]

Amazing tastes: biting into warm, dripping, sweet peach flesh w/ smoky undertones of grilled fruit; very light glaze heightens sweet sensations. Add a dollop of cool crème fraîche w/ kiss of lime zest. Can do Glaze and creme fraiche day ahead. Cover/fridge. A very timely recipe----just dont get stuck with a bushel basket of "Fourth of July Peaches----they look delicious, but turn rotten in a day or two. NOTE: nectarines are delicious, too.

Grilled Peaches / Honey Balsamic Glaze / Crème Fraîche /

GLAZE Whisk 1/2 c honey, 3 T Balsamic, tea vanilla, 1/4 c water. TOPPING 8 oz Whisk creme fraiche, 2 tbl honey.

PEACHES Brush with 1/2 Glaze 6 firm ripe peach halves. Grill/heat/turn 4 min per side.

PLATE Layer on plate 2 halves, cut side up; Glaze drizzle; creme fraiche atop fruit, lemon/lime zest garnish for bright, aromatic citrus punch.

CREME FRAICHE Super simple/quick; adds dimension beyond sour cream. The culture added dictates flavor: sour cream gives slightly sweeter/smoother/creamier texture; buttermilk a bit more tang; texture is exquisite. Or make both; it’s easy.

METHOD gently heat to approx 100 deg 2 c H/cream, 2 tbl Sour Cream (or Buttermilk), Transfer to glass mason jar, st/steel, or porcelain jar. Keep covered/thicken in warm place 24-36 hours. Now fridge--should keep couple weeks.

[Jamestown1630]

That looks very nice!

[Covenantor]

Those grilled peaches look awesome...saving for some summer grilling fun.