Grilled Peaches with Cinnamon Butter Sauce
Servings: Serves four to eight and can be doubled easily. The portion depends on whether you serve each person one or two halves. I think one is plenty but if you set these on a platter for the crowd to consume, they might take two. They are that good.
Ingredients:
4 fairly ripe peaches, cut in half and pits removed
½ stick of butter, room temperature
½ tsp of cinnamon
1 – 2 tsp of Truvia. This will be to taste.
A pinch of grated sea salt
Oil spray (I use butter flavor or olive oil)
Mint leaves for garnish (optional)
Instructions:
First up is to make the topping. Put the butter, cinnamon, Truvia and salt in a bowl and stir. You can use this soft or put it in the fridge to firm up. If you serve it cold, you can use a melon baller to make little balls of butter topping. Either way works.
If you cut the peach in half across the belly, the pits remove fairly easily. Work your way around the pit with your sharp knife. Don’t cut through the pit. That makes your job harder. Twist the two halves apart and lift out the pit. Then spray the flesh side and put them on the clean grill. Grill at medium high for about three minutes. Don’t mess with them a lot. If you just leave them, you get nice grill marks. As soon as they are hot they are done.
Put the peach halves on a platter or individual plates and serve with a small dollop of the sauce in the middle indentation. Garnish with mint leaves if you choose.
Enjoy!
Cheers,
Zola
