We found a delicious article (yes, words can be tasty!) in the New York Times Dining & Wine section called "Last Call fo Summer". The writer, Ligaya Mishan, writes: "...we daubed some peaches with olive oil, put them on a very hot grill, then sprinkled them with dukkah. The result was like peach pie without the crust: warm and yielding, with just a hint of char."
Here's the recipe & instructions:
Grilled Peaches With Dukkah and Blueberries
4 peaches
Olive oil, for brushing
1 tablespoon dukkah
Whipped cream, for serving
Blueberries, for serving.
Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.
Yield: 4 servings.
Sweet, Coconut or Smoky Hot Dukkah flavors would be a perfect !
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