Producers:

Honey (Hawksview Honey)
Peaches (George Whaley & Sons)

Ingredients:

• Fresh Peaches: 4 ripe peaches, halved and pitted (look for firm but slightly soft peaches; clingstone or freestone both work!)
• Hawksview Honey: 3 tablespoons
• Cinnamon: 1 teaspoon ground cinnamon
• Olive Oil: 1 tablespoon (for brushing the grill and peaches to prevent sticking)
• Lemon Juice: 1 teaspoon (optional)
• Sea Salt: A pinch, to enhance the flavors and contrast with the honey’s sweetness

Making Grilled Peaches

1. Preheat the Grill: Get your grill hot—medium-high heat around 375–400°F (190–205°C). Clean the grates thoroughly with a grill brush and brush them lightly with olive oil to prevent sticking. This usually takes about 10 minutes.
2. Prepare the Peaches: While the grill heats, halve and pit the peaches. In a mixing bowl, gently toss the peach halves with honey, cinnamon, olive oil, and a pinch of sea salt. If using lemon juice, add it here to brighten flavors. The peaches should be evenly coated but not soaked—about 5 minutes prep.
3. Grill the Peaches: Place the peach halves cut side down on the grill. Grill for 3-4 minutes until grill marks form and the peaches soften slightly. You want a caramelized surface but not mushy. Flip carefully using tongs and grill the skin side for another 3 minutes. Watch closely to avoid flare-ups that can char the fruit too much.