This grilled peaches recipe from Fustini’s of Holland pairs perfectly with grilled meat, or serve them atop a slice of poundcake with vanilla ice cream and drizzle with raspberry puree for a delicious dessert.
2 peaches, halved, pit removed
1 tablespoon Fustini’s Meyer Lemon Olive Oil
1 tablespoon Fustini’s Basil Olive Oil
2 teaspoons Orange Blossom Honey
1 teaspoon Fustini’s Sicilian Lemon Vinegar
1 teaspoon fresh thyme
Preheat the grill. In a small mixing bowl, combine all ingredients besides peaches and mix until well combined. Add peaches and let sit for about 20 minutes.
Place peaches pit side down on grill and grill until peaches are about half way cooked through and remove from grill. Serve immediately.
Grilled Peach Raspberry Sauce
4 ounces raspberry jam
1 teaspoon Orange Blossom Honey
Fustini’s Raspberry Balsamic Vinegar
In a small bowl combine jam and honey and add enough balsamic vinegar until mixture reaches desired consistency.
Reserve cold or serve immediately.