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Photos by Rochell Van Deurzen.

Grilled Larken Farms Peaches, Two Ways

I don’t buy peaches. I’m not a hater, just not enough of a fan to spend money on them. So when Larken Farms peaches arrived at the office, I only took a few for myself. And now I’m wishing I had a pile of them.

My grandmother likes stewed peaches, and that’s just too syrupy and mushy for me. My favorite flavor combo is balsamic and basil, so I figured I’d give that a shot with grilled peaches. I cut them in half, drizzled them with oil, and seasoned them with s&p before setting them on my grill pan. I let them get browned on the cut sides, then flipped them for just a second.

I reduced balsamic in a saucepan, then stirred in a little honey to sweeten it up. I drizzled that over the peach halves, then topped with prosciutto and basil. This. Was. Perfect.

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But wait, it gets better. Someone told me mascarpone is the best thing to put on a grilled peach, so I made another version too. I drizzled these with honey after they were cooked, and topped them with a dollop of mascarpone and a shake of cinnamon. No joke, this might be my new favorite summer dessert.

Did I mention this was my breakfast this morning??

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