Along about June when the Fredericksburg peaches are ripe up here in Central Texas, we eat peaches with a passion - sliced for breakfast, in cobblers, pies and turnovers, in sauces. We also like to grill them as a wonderful side dish to any summer meal - especially great with poultry or fish dishes.
4 ripe Fredericksburg peaches
⅓ cup Mexican créma fresca, preferably, or substitute sour cream
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 2-3 minutes, then turn the peaches over and grill an additional 2-3 minutes.
Make the cream by whisking the créma fresca and cream cheese together until smooth. Stir in the Fredericksburg Peach Salsa, blending well.
Remove peaches from grill and spoon a portion of the créma mixture into each peach half. Serve hot.