Type of dish: Breakfast, Dessert

1/2 cup plus 2 Tablespoons honey
3 Tablespoons balsamic vinegar
1/4 cup water
1 teaspoon vanilla extract
1 8-ounce container creme fraiche (homemade recipe below)
6 firm but ripe peaches (halved, pitted)
lemon/lime zest (optional)

Whisk 1/2 cup honey, balsamic vinegar, water and vanilla in small bowl. Whisk crème fraîche and remaining 2 Tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Re-whisk both before using.)

Prepare grill (medium-high heat). Brush peaches generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.

Arrange 2 grilled peach halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center or on top of grilled peaches.

Grate lemon/lime zest for a bright, aromatic citrus punch!

Crème Fraîche
Crème fraîche is super simple and quick to make, plus, it adds a new dimension beyond sour cream. Make this, it will make you happy. We’ve included 2 variations for culturing the cream, buttermilk and sour cream. The culture is ultimately what dictates the flavor of the crème fraîche, and the sour cream will give a slightly sweeter, and creamier texture. The buttermilk will give you a bit more tang. Enjoy.

2 cups heavy cream
2 Tablespoons sour cream or buttermilk

Combine ingredients and gently heat to approximately 100ºF. Transfer to a glass canning jar, or stainless-steel, or porcelain container. Keep it covered in a warm (yes, warm place, it is perfectly safe) until it has thickened, usually 24-36 hours. After the cream has thickened, place it in the refrigerator. It should keep for at least a couple weeks.

Recipe courtesy of Gazy Brothers Farm