If summer was a dessert, this might be it. Growing up in Alberta, summer meant a few sweet months with fresh produce filling the fruit bowl. Road trips to BC, picking fruit in the orchards and coming home with more peaches than we knew what to do with. Consider this campfire recipe an ode to summer.
We love our grilled peaches served with ice cream, but you can always substitute with coconut whip, dairy free or frozen yogurt.
- 1/4 cup packed light brown sugar
- 2 tbsps unsalted butter, cut into small pieces
- Pinch salt
- 4 ripe peaches
- 4 tbsps granola
- Four scoops vanilla ice cream
- Prepare your Grill & Post for medium-high heat. Cut four square pieces of heavy-duty foil.
- Toss together the sugar, butter and salt in a small bowl.
- Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture.
- Put two peach halves, stuffed-side down, in the center of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 packets.
- Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. Remove from the grill and let rest for a few minutes.
- Carefully open each packet and use a spoon or fork to flip the peach halves over (they should be tender with a caramelized sauce). Top each serving with granola and a scoop of ice cream.