Grilled Peaches with Basil Honey

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 4 medium ripe freestone peaches
• 1/3 cup honey
• 1/4 cup packed fresh basil leaves
• 1/2 tsp vanilla extract
• 1/8 tsp pinch kosher salt
• 1 tsp neutral oil for grill grates
• 1 cup plain Greek yogurt or vanilla ice cream
• 1/4 cup toasted sliced almonds
• 8 leaves fresh basil leaves for garnish

Instructions

1. 1Heat a gas or charcoal grill to medium-high, about 400°F, and clean the grates well so fruit won’t stick. Lightly oil the grates just before cooking.
2. 2Halve the peaches and twist gently to separate; remove pits. Leave skins on for structure and char. Pat cut sides dry with a paper towel so they sear instead of steam.
3. 3Stir honey in a small saucepan over low heat until fluid and warm, about 2 minutes. Tear basil leaves and stir them in off heat with vanilla and salt; let steep 5 minutes so the basil perfume blooms.
4. 4Place peach halves cut-side down on the hot grates. Grill undisturbed 3 to 4 minutes until deep grill marks form and the cut face turns glossy and caramelized.
5. 5Flip peaches carefully with tongs. Grill skin-side down another 2 to 3 minutes until flesh yields slightly when pressed but still holds shape. Transfer to a platter cut-side up.
6. 6Strain the warm basil honey if you prefer a smooth drizzle, or leave the torn leaves in for rustic flecks. Spoon the honey generously over the hot peach cavities so it pools and soaks in.
7. 7Add a spoonful of cold Greek yogurt or a scoop of vanilla ice cream into each peach half while the fruit is still warm so edges melt slightly.
8. 8Scatter toasted almonds over the tops, tuck fresh basil leaves the platter, and serve immediately while the contrast of hot fruit and cool cream is sharp.