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The CRYPT Mag

Cooking with Essbee

By Sarah-Beth Anderson

Stuffed Peaches on the Grill

4 large peaches
1 cup frozen blueberries
1/3 cup brown sugar
3 tablespoons lemon juice

Method

Wash and halve peaches. Remove pit. Place peaches on aluminum foil so that you can fold up the foil and seal the peaches in. Spoon 2 tablespoons of berries into each peach half. Sprinkle 2 teaspoons of brown sugar on each and 1 teaspoon of lemon juice. Fold up foil and seal. Place on hot grill and cook for 15-18 minutes Turn once. Serve right out of the foil.




RIYAN Productions

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