Grilled Peaches

From Traditional Home Magazine. To pit a peach, cut fruit in half along the crevice and gently twist halves apart. Pry pit from fruit with a teaspoon. Topping is optional, but makes the dish sublime. Suggestion: Make topping early in the day. Prep time includes chill times and optional crisp topping.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 6  ripe  peaches, small, halved and pitted (may be quartered)
• 1  tablespoon sugar
• 1⁄4 cup  whipping cream
• 1⁄4 cup honey

• Optional Crisp Topping

• 2⁄3 cup butter, softened
• 3  tablespoons honey
• 3⁄4 all-purpose flour
• 1⁄4 cup  chopped  almonds, toasted
• 1⁄4 cup granulated sugar
• 2  tablespoons brown sugar, packed
• 1⁄4 cup  quick-cooking rolled oats
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground ginger

Directions

1. Sprinkle cut sides of peaches with sugar; set aside.
2. In a chilled mixing bowl beat whipping cream until peaks just begin to form. Beat in honey. Continue beating until soft peaks form; set aside.
3. Place cut peaches on rack of grill directly over medium heat. Cover and cook for 8 minutes or until tender and slightly charred, turning once.
4. Place desired amount of peaches in a serving bowl and top with honey whipped cream and optional crisp topping.
5. Crisp Topping:
6. Preheat oven 350 degrees. In a mixing bowl beat softened butter and honey until combined; Cover and chill at least 30 minutes or until firm. Can substitue 3/4 cup purchased honey butter.
7. In a medium bowl combine all-purpose flour, chopped toasted almonds, sugar, brown sugar, oats, cinnamon, and ginger. Cut in honey butter until clumps are pea-sized. Spread in 13x9x2 inch baking pan. Bake, uncovered, 15 to 20 minutes, stirring every 5 minutes or until topping is golden brown. Cool 30 minutes before using. Store leftovers in airtight container up to 5 days. Can serve over ice cream, yogurt or fresh fruit.