Grilled Peaches

This is the easiest recipe yet on The Weekly Delicious, but the results are just as wonderful as the others.

Perfectly ripe peaches are my favorite food. The texture, and flavor, the beautiful perfume... mmm. Because I love good peaches so much, bad peaches are a huge disappointment. They piss me off irrationally. Instead of warm and juicy and sweet, they are dry and grainy and sour and sad. Bad peaches go straight from unripe to rotten. What a waste of peach potential! However, there is a way to make lying no-good excuses for peaches into something wonderful.

After you are done cooking something delicious on the grill, cut your inferior peaches in half, and cover the cut sides with sugar. Put these skin-side down on the grill. If the grill is still quite hot, put them around the edges, away from the direct heat. You want to cook the peaches through without scorching the skin too badly. Do not flip them. They will bubble so happily, eager to finally live up to their potential. The sugar will melt and macerate the fruit as it cooks, making it even juicier. If you put them on just before you start eating your main course, they'll be ready in time for dessert.

Theoretically, you could eat this with ice cream, but that requires waiting a few seconds more before eating the peaches. Obviously, I have never tried it.