- ½ c. plus 2 T. honey
- ¼ c. balsamic vinegar
- ½ t. vanilla
- 1 8 oz. container crème fraiche or sour cream
- 6 firm but ripe peaches, halved or quartered
- Prep time: 10 minutes
- Cook time: 5-10 minutes
- Servings: 6
- Difficulty: easy
Whisk ½ c. honey, vinegar, and vanilla in a small bowl.
Mix remaining 2 T. honey and the crème fraiche or sour cream together in another small bowl.
Prepare barbeque, medium high. Brush peaches with ½ of glaze. Grill until heated through, turning occasionally, about 4 minutes.
Divide into serving portions and top with crème fraiche and drizzle with remaining glaze.
Editor’s note: I usually marinate the peaches in the glaze and prepare them earlier in the day. You can also use nectarines.