Georgia Peaches with Praline Crunch

This dessert grows out of an early American beverage called a shrub, a refreshing blend of fruit and vinegar. Here the vinegar leaves a mysteriously tasty tang, not at all harsh, that balances the sweetness of the peaches. A small-mesh grill rack or grill basket makes the cooking simpler, though it's not essential.

 

SERVES 6

 

6	large peaches, peeled, halved, and pitted
¼	cup Peach Vinegar ([>]) or other fruity vinegar
1	teaspoon walnut or macadamia nut oil or vegetable oil
1	teaspoon sugar
3	praline candies, about 2 inches in diameter, chopped into small pieces

Place the peach halves in a shallow dish or plastic bag. Pour the vinegar and oil over the peaches, sprinkle them with sugar, and let them marinate at room temperature for about 30 minutes.

Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).

Drain the peaches, discarding the marinade.

Grill the peaches uncovered over medium heat for 4 to 5 minutes per side. If grilling covered, cook for 7 to 9 minutes, turning once midway.

Serve the peaches warm, with the praline pieces scattered over the top.

As a variation, create a grilled peach sorbet by puréeing the peaches after grilling and processing them in an ice cream maker.