Fall is in the air,and that means crisp air, boots, and yummy food. Summer may be over, but the local farmer's markets are still in full swing. There are so many great local markets to choose from here in PA, and I always walk away wishing I would have bought more. You can't find fresher, tastier produce than at a local farmer's market (can you tell I'm hooked?) I've been waiting for fall with open arms, but I will be missing all of the wonderful produce!
While I was browsing one local market recently, I managed to get my hands on some really fresh peaches. Some were the size of a softball (check out the one in my picture below!) - and right then and there, I knew I had to get some.
INGREDIENTS: 1 8oz. bar of cream cheese at room temperature, 1/4 teaspoon cinnamon plus additional to garnish, 1/4 teaspoon nutmeg, 1/4 teaspoon vanilla, 1/4 cup powdered sugar, 1 tablespoon vegetable oil, 5-6 medium peaches, honey for drizzling.
ONE: first, make your topping by mixing together the first 5 ingredients. Set aside.
TWO: cut your peaches in half and remove the stone.
THREE: brush your peach halves lightly with vegetable oil to prevent sticking. Place your peaches on the grill face down (and close the hood) for 4-6 minutes or until they're soft but not falling apart. You should have some nice grill lines when you flip them (I was using an infrared grill so the grill lines didn't show up well!)
FOUR: flip your peach halves over and put a generous scoop of your cream cheese topping where the pit used to be. Close the hood and grill for another 4 minutes until the cream cheese is somewhat melted. When peaches are cooked through, plate and drizzle with honey then garnish with cinnamon.
These taste like fall. The cinnamon and other spices, along with the cream cheese, marry perfectly together. These could even qualify as breakfast food. I won't judge ;)