While the best way to eat a peach is standing over the sink with the juice running down your arm, grilled and served with something creamy is a close second. The big, sweet Sierra Rich peaches from Baird Family Orchards are called freestone because the pit separates from the fruit easily, making them perfect for grilling.
If you grill with charcoal, let the coals burn down until you can hold your hand over the fire for 8 to 10 seconds. Gas grillers can use medium heat.
Use a paring knife to cut the peaches in half, starting at the stem end and following the slight indent around the fruit, then gently twist to separate from the pit. The sugar in fruit makes it stick to the grill, so the peaches get a pass from my no-oil-before-grilling rule. Brush a light coating of olive oil on the cut side of each peach half.
Cook them cut side down over direct heat for about 4 or 5 minutes or until they start to soften and get a little color. Give the uncut side a light brush of oil, turn over, and move to a cooler part of the grill with indirect heat.
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