Grilled Brown Butter Peaches with Crème Fraîche & Rosemary Granola

• 4 tbsp butter

• 2 peaches, halved

• Vermont Creamery vanilla bean crème fraîche to serve (or 8 oz crème fraîche mixed with seeds from 1/2 a vanilla bean split lengthwise)

• Freshly chopped mint

• Rosemary granola

In a saucepan, heat the butter over medium high heat until bubbling. Stir frequently, heating until butter is brown and smells fragrant and toasty. 

Place peaches on grill and brush with brown butter. Alternatively, you can place the halved peaches onto the saucepan used to brown butter. Grill or sear until the peaches have nice grill marks. 

Serve halved peaches with a dollop of vanilla bean crème fraîche, freshly chopped mint, and rosemary granola.