Cinnamon Sugar Butter Grilled Peaches

Summer is finally wrapping up and the weather is cooling down. We went to Linvilla orchards and picked the last of the summer peaches.

We’ve come to realize we don’t fare well in the heat. A few weeks ago B’s attending (who lives in our apartment building too) had a grilling BBQ and pool party on our top floor. B spent the afternoon grilling burgers in the heat and wound up with heat exhaustion and a massive headache. I started feeling quite light headed myself in the sun as well.

We see people on lounging in the sun on our pool deck all the time, but we hide in the shade or indoors (we alas haven’t had a chance to use our pool yet). The Philadelphia summers are definitely hotter than Connecticut’s.

We picked the peaches at the orchards early in the morning before the sun came up with the heat. I told B I wanted grilled peaches and we both agreed outside on the rooftop was way too hot. So I quickly grilled these on our cast iron pan.

I had made grilled peaches before, but the photos didn’t turn out, so I never posted them. This time was much better (plus I have more experience photographing ice cream now, one of the trickiest foods to shoot especially when it’s warm). Also a new trick is to brush the peaches with oil, not butter to avoid burning too much – this is the secret to the perfect char marks. 

My Cinnamon Sugar Butter Grilled Peaches are adapted from Bobby Flay, using much less butter, which I think tastes better. Celebrating the last of summer without facing any outdoor heat with this cast iron recipe is a win in my book.

Cinnamon Sugar Butter Grilled Peaches

Ingredients
2 tablespoons unsalted butter, melted
1 teaspoon cinnamon
1 tablespoon brown sugar
3-4 ripe peaches, halved and pitted
canola oil, to grill
vanilla ice cream

Directions
In a small bowl mix the butter, cinnamon, and sugar until combined.

Heat grill (or cast iron pan on stovetop) to medium. Brush peach halves with canola oil and grill until golden brown with char marks and just cooked through. Top each with a few teaspoons of the cinnamon sugar butter mixture and serve with vanilla ice cream. Enjoy!