6 ripe peaches
2 tablespoons almond oil, divided
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½ cup honey
½ teaspoon fresh thyme leaves, with extra sprigs for garnish
Prepare a grill for several minutes of cooking at medium heat, about 325 degrees.
Wash and cut peaches in half. Remove the pits. Brush cut sides lightly with oil and place on grill over direct heat. Let fruit sear with grill marks (30 seconds) then move to perimeter of grill to cook until soft, about 1-2 minutes more, depending on ripeness.
Muddle honey with ½ teaspoon fresh thyme leaves and remaining oil. Pour over grilled peaches on a platter. Garnish with remaining fresh thyme sprigs.
Cook's note: A tart Belgian style ale, brewed with hibiscus or camomile, such as Perennial Saison de Lis, would meld well with the caramelized peach flavors. Try these warm as a salad topping with crumbled Gorgonzola, or serve with ice cream or sorbet.
"Dinner in the Beer Garden" by Lucy Sanders (F&B Communications 2014)