We recently went on a Bucks County Food Tour and were introduced to quite a few local Pennsylvania farms we’d never visited before. One memorable stop was Manoff Market Gardens where you would have to be completely crazy to leave without at least a dozen ripe, gorgeous peaches or without petting Hale, their Public Relations dog.
The next best thing to eating fresh ripe peaches, is grilling them. There’s not much fuss about it. It’s peaches. On a grill. This batch was finished off with chopped fresh rosemary, and a drizzle of Dark Chocolate, 12 Year aged Balsamic Vinegar.
Grilled Peaches with Rosemary and Balsamic Vinegar
- Fresh rosemary, chopped
- Canola oil
- Balsamic vinegar
Cut each peach in half and remove pits. Brush the cut surfaces lightly with canola oil. Oil the grates on the grill and pre-heat to medium high. Place peach halves with their cut sides facing down and grill for 5 minutes. Flip peaches over and grill for another 4 minutes. Remove from grill and drizzle with aged balsamic vinegar. Sprinkle with chopped rosemary and serve as a side dish to pork chops, or as a simple dessert with a scoop of vanilla ice cream.
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