August is a great time for local produce in New Jersey. The weather may be oppressive, hot and very humid, lots of 90+ degree days, lots of sun, heavy thunderstorms that don’t cool things off at all. But the flip side is that this is tomato ripening time and peach ripening time. These conditions lead to sweet juicy fruit. Peaches are great in pies, made into jam, lacto-fermented, or home-canned.
Here is an easy and unusual seasonal recipe. If you are planning to grill your dinner, you can make these wonderful peaches to have for dessert!
- 6 peaches, halved, pit removed, brushed with 2 T melted butter
- ½ C brown sugar
- ¼ C butter
- 1 t vinegar
- ¼ C water
- A few grains of salt
- Place the peaches, cut-side down on a pre-heated (medium) grill. Close the lid and leave to cook for about 5 minutes. Check on the grill marks. You want the peaches to be dark, but not blackened! For “criss-cross” marks, rotate the peach half 90 degrees. When they are done, arrange the cooked peaches on a heatproof platter and let them cool.
- In a small pan, combine the remaining ingredients. Heat over medium, until the mixture gets bubbly. Stir carefully and constantly for about 2 minutes. Removed from heat and pour over the grilled peaches. Sprinkle each half with a tiny bit more salt. Let cool. Serve at room temperature. If there are any left over, store in the refrigerator, but bring back to room temp to eat.