While you are getting your last bit of grilling in before the weather changes, make sure you add this delicious dessert to your menu. We have some beautiful locally grown peaches in to go with this awesome recipe.
2 large, ripe peaches
sunflower-cashew meal (see below)
balsamic brown sugar sauce (see below)
cinnamon sugar (see below)
whole wheat pizza dough
basil—cut in a chiffonade for garnish
Pre-heat grill or grill pan to medium high heat. Cut peaches in half. Remove and discard seed. Lightly brush cut side of peaches with olive oil. Place the peach halves cut side down on grill/pan. Grill for 5-8 minutes (resist the urge to move the peaches!). Turn the peach halves a quarter turn and grill 2-3 additional minutes. Remove peaches from pan. Set aside (you should have peaches with gorgeous grill marks!).
Balsamic Brown Sugar Sauce Ingredients:
1 tablespoon Earth Balance
¼ cup brown sugar
1 ½ teaspoons balsamic vinegar
½ teaspoon vanilla extract
Melt Earth Balance in small saucepan over medium-low heat. Stir in brown sugar until sugar is completely dissolved. Remove from heat. Stir in balsamic vinegar and vanilla extract. Serve warm (reheats well!).
Cinnamon Sugar Ingredients:
1 teaspoon cinnamon
1 teaspoon turbinado sugar
Original Recipe from The Kitchenarian