Grilled Brown Butter Peaches with 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
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.
Featured in this Recipe
This award-winning blend gets fresh rosemary infused into its ghee & honey base, adding a depth of flavor. Paired with sweet currants for layers of flavor.