Grilled Peaches with Ice Cream #FantasticalFoodFight #DairyMonth

Happy Wednesday everyone.  To celebrate "hump day" as it is affectionately called, I am sharing a wonderful recipe that incorporates two events.  We have been celebrating Dairy Month, all week long, hosted by From Gate to Plate and Cooking With Carlee.  Thus far, I shared a wonderful Orange Creamsicle Martini and an elegant Souffle.

Today is also the day of the month set aside for Fantastical Food Fight, hosted by Sarah of Fantastical Sharing of Recipes.  As luck would have it, Sarah chose the theme "Peaches and Cream" for this month's challenge.

I love when my blogging worlds collide!!  I made up this quick, easy dessert one evening for our friends, Kim and Kurt.  We had enjoyed a grilled dinner al fresco and this was the perfect ending.

I had the peaches all ready to go, by pitting them and brushing them with a flavorful pumpkin spice olive oil that I had gotten as a gift.  You can just use a good unflavored extra virgin olive oil.  The compound butter is the real secret to this delectable dessert.

When dinner is finished, pour your guests and yourself another glass of wine and visit while you grill the peaches.

When they have some nice grill marks on them, flip them to the other side and add a dollop of that cinnamon compound butter into the crevice left by removing the pit.

Transfer the peaches to serving dishes being careful not to lose any of that delicious melted butter and top with your favorite, good quality, vanilla bean ice cream.  

So simple and so very delicious.  

Please stop by and visit all the other Dairy Month Posts following my recipe.

You will find the other fighter's recipes below that.

Grilled Peaches with Ice Cream

serves 4

2 peaches

Extra Virgin Olive oil for brushing (I used a pumpkin spiced flavor)

2 T. butter, room temperature 

1/4 t. cinnamon

1 t. sugar

2 c. good quality, vanilla bean Ice Cream

Cut the peaches in half and remove the pit.  Brush both sides with olive oil and place on a medium hot grill, flesh side down. 

Meanwhile combine the butter, sugar and cinnamon in a small bowl.

Grill the peaches until slightly charred with nice grill marks showing.  Flip skin side down and place a dollop of the compound butter in the indentation of each peach, where the pit was removed.  Cook until butter is melted and flesh is showing grill marks.

Remove to serving dishes and immediately top with a 1/2 cup of ice cream before serving. Print Recipe

More Delightful Dairy Month Recipes

• A Visit to Ol' McGrandpa's Farm by Cooking With Carlee
• Alfredo Sauce with Cream Cheese from Feeding Big
• Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids 
• Chipotle Cheddar Patty Melt by Jolene's Recipe Journal 
• Breakfast Egg Bites by Family Around the Table 
• Gluten Free Rotini with Cabot Cheddar, Chorizo and Saffron by Culinary Adventures with Camilla 
• Grilled Peaches with Ice Cream by A Day in the Life on the Farm 
• How to Make Labneh from Caroline's Cooking 
• Skillet Jalapeno Popper Dip from A Kitchen Hoor's Adventures 
• Southern Style Pimento with Bacon Mac and Cheese by Tip Garden 
• Zucchini Tots with Jalapeno, Cheddar and Bacon by Palatable Pastime

More Fantastical Food Fight Recipes

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