Photos by Rochell Van Deurzen.

Grilled Larken Farms Peaches, Two Ways

Local Texas produce has swayed me.

I don’t buy peaches. I’m not a hater, just not enough of a fan to spend money on them. So when Larken Farms peaches arrived at the office, I only took a few for myself. And now I’m wishing I had a pile of them.

My grandmother likes stewed peaches, and that’s just too syrupy and mushy for me. My favorite flavor combo is balsamic and basil, so I figured I’d give that a shot with grilled peaches. I cut them in half, drizzled them with oil, and seasoned them with s&p before setting them on my grill pan. I let them get browned on the cut sides, then flipped them for just a second.

I reduced balsamic in a saucepan, then stirred in a little honey to sweeten it up. I drizzled that over the peach halves, then topped with prosciutto and basil. This. Was. Perfect.


But wait, it gets better. Someone told me mascarpone is the best thing to put on a grilled peach, so I made another version too. I drizzled these with honey after they were cooked, and topped them with a dollop of mascarpone and a shake of cinnamon. No joke, this might be my new favorite summer dessert.

Did I mention this was my breakfast this morning??