In honor of Brigham City Peach Days, Vaughn Hobbs, Executive Chef of Anvil Appliances shares a recipe for Grilled Peaches.
Cut peach in half.
Dip the cut edge in white sugar (can use brown sugar)
Grill on Napolean sizzle burner for 30 seconds
Serve over ice cream
Fill the pit hole with:
one cup cream cheese
1/2 cup powdered sugar
1 T vanilla.
Cream together and add one dollop on peach where the pit was extracted from.
Serve and enjoy.
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