Grilled Peaches with Black Pepper and Basil-Lime Drizzle

Fabulous on the grill. The leftover drizzle keeps in fridge for a week and can be used in a cocktail or with sparkling water.

GrilledPeaches_BasilDillDrizzle

In a saucepan over medium heat, combine 1/2 c. brown sugar, 1/4 c. water and stir until dissolved. Turn off heat and add 1/4 c. fresh lime juice and 1/4 c. basil leaves. Discard basil. Allow to cool.

Heat grill. Quarter and pit 4 large peaches. Sprinkle with brown sugar. Lightly oil grates. Grill peaches cut side down until grill marks form. Turn over and drizzle on basil-lime and season with chopped basil and fresh ground pepper.

Leftover drizzle keeps in fridge for a week and can be used in a cocktail or with sparkling water.


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