Huffpost Taste

Grilled Peaches with Savannah Bee Honey Glaze

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Grilled Peaches with Savannah Bee Honey Glaze

Provided by:
total prep


  • Marinade:
  • 1/2 cup + 2 tablespoons Savannah Bee Honey
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon vanilla extract
  • 6 firm, but ripe freestone peaches
  • 8 ounces sour cream
  • 12 gingersnap cookies, crushed


  • FIRST: In a small bowl, whisk together 1/2 cup honey, vinegar, and vanilla. Set aside.
  • NEXT: Pre-heat grill to medium high heat. Cut peaches in half, removing pit. Brush peaches with a generous amount of glaze. Oil grill grates and grill peaches for about 2 minutes per side until warm.
  • LAST: Stir remaining 2 tablespoons of honey into sour cream. Place two peach halves in each serving bowl, top with a dollop of sour cream and crushed gingersnaps.