|
Crema:
1/3 cup Mexican crema fresca, preferably, or substitute sour cream
3 ounces cream cheese, softened
½ cup Fredericksburg Farms Fredericksburg Peach Salsa
Dip the peaches into rapidly boiling water for 20 seconds. Remove with a slotted spoon and run them under cold water. Slip the skins off the peaches. Slice the peaches in half, discarding the pits; set aside. Combine the butter, lime juice. and honey in a small saucepan over medium heat. Cook just until butter has melted and mixture is smooth. Preheat gas grill to medium heat.
Brush the peaches all over with the butter and honey mixture. Place them on rack of grill, cut side down. Sear for 2 to 3 minutes, then turn the peaches over and grill an additional 2 to 3 minutes.
Make the cream by whisking the crema fresca and cream cheese together until smooth. Stir in the Fredericksburg Peach Salsa, blending well.
Remove peaches form grill and spoon a portion of the crema mixture into each peach half. Serve hot.
|
