Grilled peaches with maple crème fraîche
If you’re avoiding gluten, you can use gluten-free gingersnaps or even toasted pecans. If you want something a bit lighter, substitute Greek yogurt— preferably full- or low-fat—for the crème fraîche.
- 3 ripe peaches
- 1 teaspoon coconut oil or unsalted butter, at room temperature
- ¾ cup crème fraîche
- 2 tablespoons maple syrup, or more as needed
- ½ cup crushed gingersnap cookies
Instructions:
This simple dessert has the potential to be incredible—if you can find fabulous peaches. I like making this dessert for outdoor dinner parties, as it doesn’t require much work at all. You can make the maple cream in advance, so all you have to do before serving is throw the peaches on the grill for a few minutes.
- Heat your grill or grill pan over mediumhigh heat. Halve each peach and, using your finger, rub the coconut oil onto the exposed flesh of each half.
- In a bowl, whisk together the crème fraîche and maple syrup. If your peaches are sweet, this should be sweet enough, but you can add a bit more maple syrup if you wish. Set in the fridge until ready to use.
- Grill each of the peach halves, cut side down, for 2 minutes. Turn each half 90 degrees, to make crisscrossed grill marks, and grill another 1 to 2 minutes. Transfer each half to a shallow bowl or plate, spoon a generous dollop of the maple crème fraîche on top, and sprinkle with the crushed gingersnaps. Serve immediately.