After Sara recommended it a few weeks ago on Food Lush, I bought Dinner: A Love Story. While I still haven't made my way through all of it, the technique below alone was worth the price of admission. Next to her recipe for bourbon-glazed grilled pork tenderloin (which is delicious) there is this little addendum about grilled peaches being a nice accompaniment.
Understatement of the year. The first time John and I made peaches this way, we dug in and immediately wondered why we had ever bothered eating peaches any other way. These highlight all the best qualities of a peach, but the heat enhances the flavor and texture, masking any bruises or underripeness, so all you taste is perfect peach.
And it's super-simple. Cut peaches in half, rub with a little vegetable oil, sprinkle on a bit of brown sugar, and grill over a medium fire, turning occasionally, for about 5 minutes. Serve with grilled meat, or over ice cream, or just eat with a spoon out of a bowl. Delicious.