I'm driving through Middle Georgia today and I'm making a stop for peaches. You can bet this recipe from last year's blog will be in the mix! Here's a gentle reminder for those of you who haven't tried this recipe yet. It's a keeper!! **********

For those of you who are Trader Joe's regulars, have you noticed that their boxed peaches have come in?

I heard your WOOHOO!!!

This is a big event in the Phenix food calendar (just behind Avocado and Brussels Sprouts season!), and our skin will likely take on an orange hue before the summer is over! Still, I'm always looking for ways to incorporate peaches in more unique ways.

This summer I'm experimenting with fruit on the grill (see the Pineapple Salsa for my first "win"), and peaches are a perfect match. Below is a recipe I found and adapted off the Whole Foods App.

Here's what you need for a single recipe (NOTE - I was making a double recipe in the grilling pictures below):

4 ripe peaches
4 Tablespoons Butter
1/4 cup packed light brown sugar
1/4 cup brandy (feel free to use rum)
1/2 teaspoon cinnamon
pinch of nutmeg

Begin by cutting the peaches in half and removing the pit. If the peach is perfectly ripe, and a "freestone" variety, you'll be able to cut and twist the fruit to reveal the pit. If the peach is a little squishy, this can be tricky. The easiest technique I've found is to cut around the fruit with a chef's knife then, with the knife at the top of the fruit, to push the knife firmly into the peach pit. At that point, you should be able to separate the halves. If you have a "clingstone" peach (where the pit clings to the fruit), you'll have to cut the pit out. Slice the peach halves in two again. (Each peach ends up being sliced into four pieces.) The objective in slicing the peach this way is to maximize the surface area touching the grill.Meanwhile, melt the butter and add the remaining ingredients. Heat over low heat until the sugar dissolves. Make sure your grill is preheated and the burners are greased. When you take the peaches off the grill, you will place them in a sauté pan, so bring that out with you as you get started. Place the peaches on the grill and baste with the butter sauce.Grill for 3-4 minutes per side. Baste as you go. Remove from the grill and place in a sauté pan. The best possible way to eat this deliciousness is when the peaches are hot off the grill, but I don't usually have that luxury. Instead, when finished, I cover the pan and set aside. The peaches will leak their fabulous juices and mix with the brandy butter. I will gently heat again on the stove top right before serving.For an easy dessert, top with ice cream!However, if you REALLY want the full deliciousness, serve with a legit slice of pound cake! (Recipe here)

Summer --- ahhhhh!!!

Grilled Peaches With Brandy Butter