Grilled Peaches with Vanilla Maple Sauce
Grilled peaches with vanilla maple sauce turn ripe summer fruit into a dessert that needs only a saucepan and a hot grill. The sauce is reduced by half, which concentrates the maple and peach nectar into something glossy and rich. Dipping the cut sides and coating them with sugar before grilling helps the surface caramelize and char in spots, giving a sweet crust against the soft, warm fruit underneath.
Instructions
Put the maple syrup, vanilla extract, melted butter, salt and peach nectar in a large saucepan. Bring it to a boil over high heat, then let it simmer until the liquid has reduced by half.
While the sauce is hot, dip the cut side of each peach half into it. Sprinkle the coated cut sides generously with granulated sugar.
Set the peaches cut-side down on a hot grill. Cook them until they have clear grill marks and are slightly charred, then serve warm with the remaining sauce spooned over or alongside.
Make it personal.
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