Click to Print This Page (top banner and side navigation will not print)
Serves 4-610 minutes preparation time
15 minutes grilling time
1/2 cup mint leaves, washed
1 cup heavy cream
1 tablespoon sugar
4 peaches, washed
1 tablespoon butter, melted
In a large measuring cup, mash the mint leaves with a wooden spoon until they are lightly bruised. Add the cream, stir, and set in the refrigerator. The longer the mint sits in the cream, the stronger the flavor will become. They need to sit for at least an hour but no more than 24 hours. When I let them sit longer than that, they gave the cream a bitter flavor. Pour the cream-mint mixture through a sieve, pressing to extract all of the cream.
In a mixing bowl, whip the cream until it is fluffy. Add the sugar and mix again for a few seconds.
Heat the grill. Cut the peaches in half and remove the pit. Brush a bit of butter onto the cut side of each peach half.Lay the peaches face down on the grill and cook until they are lightly browned and tender, 5 or so minutes. Turn them, and cook again on the other side for another few minutes. Remove them from the grill and set them aside to cool.
Now you have a decision to make. We ate our first peaches with the skins on, but I found the skins a bit bitter. I slipped the skin off of a few of them and found the flavor much more mellow this way. The good news is that after they have been grilled, they are very easy to slip off.
Serve each peach half with a dollop of whipped cream.