This summer's peaches have been incredible! Birchwood Inn guests look forward to this very easy and full-flavored dish we serve as the fruit course at breakfast, and the grilling brings out the best of the peaches.
8 ripe but still firm peaches
1/2 cup fresh or frozen blueberries (preferably the tiny wild ones)
1/4 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
Sprigs of mint
1/2 cup fresh blueberries
A fruit or Champagne sorbet (optional)
Combine the blueberries and sugar in a saucepan and cook over medium-low heat, stirring occasionally, until the sugar dissolves and the sauce is hot. Mix the cornstarch and lemon juice together and add to the blueberry sauce. Cook until slightly thickened. Keep warm on low heat.
Heat the barbecue to high.
Spray a grill basket with Pam.
Cut the peaches in half, remove pits, and place cut side down in the grill basket. Put the top of the grill basket on. Grill the peaches until they are very slightly grilled (they will have grill marks), about 10 minutes. Turn the basket over and cook for a minute or two more.
Remove the basket and peaches from the grill. Place a half peach on each plate. Put a mint leaf in the middle of each piece and gently spoon the blueberry sauce into the center of the peach. (This also works very well with raspberries). Add several fresh blueberries on top. If you have a sorbet, it makes a nice addition to the grilled peaches.
Ellen Gutman Chenaux
Bed and Breakfast Foodie