Grilled Peaches, two ways

Aka one of my favorite desserts AND a savory application of the same thing

I firmly believe there are three types of people: dessert people, not dessert people, and ‘I will eat anything that is delicious no matter if it is sweet or sour or savory who cares’ people.

I am NOT a dessert person. *cue sad violin*

I know, I know. For some of you this may be a travesty. And it might send you running for the hills. But the reality is? It’s just not my jam.

In the 3rd episode of La Pitchoune: Cooking in France I attempt (and succeed) at baking a cake for Chris. (My partner in this thing called life). And I wax frustrated about why it’s not my jam. Hint: It’s about having to follow recipes to the letter. (Which is absolutely not my thing whatsoever)

BUT this doesn’t mean I don’t like eating sweets. At least sometimes.

Because, I do.

But the truth is, I am always interested in savory dishes. So below, I am sharing A DOUBLE WHAMMY recipe. Grilled Peaches: Two Ways.

One sweet. One savory. You’ll love both, I would assume. Because they are both the perfect way to use just slightly underripe, and early season peaches. (Before they get soft and chin drippingly beautiful)