Chicago cooking school, with recipes

Grilled Peaches

Crisp Topping (see recipe)
6 small-to-medium firm, ripe peaches, halved and pitted
1 tablespoon sugar
3/4 cup whipping cream
1/4 cup honey

Prepare Crisp Topping; set aside. Sprinkle cut sides of peaches with sugar; set aside. In chilled medium mixing bowl beat whipping cream until peaks just begin to form. Beat in honey. Continue beating until soft peaks form. Set aside.

For charcoal grill, place peach halves on rack of uncovered grill directly over medium coals for 8 minutes or until tender and slightly charred, turning once. (For gas grill, preheat grill. Reduce heat to medium. Place peach halves on grill rack over heat. Cover; grill as above.)

To serve: Place peaches in bottom of trifle bowl. Top with whipped cream; sprinkle with Crisp Topping. Or, place 2 peach halves on each dessert plate; top with dollop of whipped cream and sprinkle with desired amount of crisp topping. Makes 6 servings.

Crisp Topping:
Prepare honey butter: In a medium mixing bowl beat 2/3 cup softened butter and 3 tablespoons honey until combined. Cover; chill at least 30 minutes or until firm. OR, substitute 3/4 cup purchased honey butter.

Preheat oven to 350°F. In medium mixing bowl combine 3/4 cup all-purpose flour, 1/4 cup chopped toasted almonds, 1/4 cup granulated sugar, 2 tablespoons packed brown sugar, 1/4 cup quick-cooking rolled oats, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground ginger. Cut in honey butter until clumps are pea-sized. Spread in 13x9x2-inch baking pan. Bake, uncovered, 15 to 20 minutes, stirring every 5 minutes, or until topping is golden brown. Cool 30 minutes before using.

NOTE:
Store leftover crisp topping in airtight container up to 5 days. Use to top ice cream, yogurt, or fruit.