Delish recipes from an evening with friends, simple ingredients cooked on an open fire and a shoreline setting that is elixir for the soul. Enjoy these grilled peaches, and read “Esch Road Beach Dinner” as featured in Traverse, Northern Michigan’s Magazine.
Wash, halve and pit the desired amount of fresh peaches. Brush cut side with melted butter and sprinkle with a pinch of salt. Place them cut side down on a medium/hot portion of the grill. Cook until halves are thoroughly heated and have seared grill marks. Place on a platter and drizzle with Esch Road Bourbon Caramel Sauce (available at foodforthought.net). Option: serve à la mode.