|COURSE||PREP TIME||GRILL TIME||TOTAL TIME||SERVES|
1 HOUR 15 MINUTES
|1 ½ LBS||firm freestone peaches (about 5 large), peeled|
|2 TBSP||Longo’s Salted Butter, melted|
|3/4 CUP||packed light brown sugar|
|1 TSP||grated lemon or orange rind|
|1/4 CUP||fresh lemon or orange juice|
|1 ¼ CUPS||Longo’s Organic All-Purpose Flour|
|3/4 CUP||granulated sugar|
|2 TSP||baking powder|
|1/2 CUP||Longo’s Salted Butter, melted and cooled|
1. CUT peaches into 1/4-inch thick slices to make 4 cups. Toss with melted butter. Grill on medium-high heat on greased grill, turning often, for 6 to 8 minutes or until slightly tender and grill marked.
2. HEAT sugar with lemon rind and juice until simmering, stirring often. Simmer for 2 minutes. Stir in peaches; remove from heat.
3. BATTER: Whisk together flour, sugar, baking powder, nutmeg and salt. Whisk butter, egg and milk in another bowl until smooth; pour over flour mixture. Whisk just until smooth. Scrape into greased 8-inch foil cake pan; smooth the top. Spoon warm peach mixture evenly over batter and do not stir.
4. TURN one side of grill off and place pan on unlit side. Keep grill temperature to 350°F using other side of grill. Close lid and bake for about 35 minutes or until top is golden brown and tester inserted into the centre comes out clean.