Simple ingredients brown sugar, butter and lemon juice release the flavors of the peaches and blueberries when they are grilled in a foil pouch. Cleanup couldn't be easier for this recipe from Sharon W. Bickett of Chester, South Carolina.
Featured In: Summer Fruit Desserts
- 2 medium ripe peaches, halved and pitted
- 1/2 cup fresh blueberries
- 1 tablespoon brown sugar
- 2 teaspoons lemon juice
- 4 teaspoons butter
- Place two peach halves, cut side up, on each of two double thicknesses of heavy-duty foil (12 in. square). Sprinkle each with blueberries, brown sugar and lemon juice; dot with butter. Fold foil over peaches and seal tightly.
- Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 2 servings.
Originally published as Grilled Peaches 'n' Berries in Cooking for 2 Summer 2009, p63
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