Just peachy
On hot summer days when the grill is going strong and you want to finish your three-burger meal off with something sweet while exerting as much effort as it takes to pour cereal into a bowl , what's the move for dessert beyond peaches on a pint of ice cream? Step one: Don't turn off your grill. Step two: Baste those peaches in honey the way they do atOkay, well, the version at the three-Michelin-star New York restaurant is a little more intensive.
But we're just going to bypass that entire process and pare it down to fruit, your grill, that basting brush, honey, and water. Number one tip: Make sure you're using summer fruit at peak ripeness—not too soft and tender, not too tough—to bypass that complex compression method. Just like EMP does, use fruits such as strawberries or apricots, which maintain their shape when heated and have just the right balance of tartness and sugar for the grill to accentuate.
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