- Paula Sobolewski and Jen Wise
Every summer we make the pilgrimage back to my hometown. Traverse City, MI… the kind of place where you’ll walk the farmers market, play tennis, drink amazing local coffee, hit the shops downtown, take the wrangler out to the beach, kayak up a river, and eat&drink at sidewalk cafés late into the night… all in the same day. It’s heaven on earth. It’s a summertime paradise. It’s home.
On top of the untainted beaches and breathtaking scenery, one of the things I love about this area is the food. Creative, fresh, local – I always complain that we’re never home long enough to eat everything I’ve been waiting for. Even when cooking at home, the seasonal ingredients are divine. Fruit from a roadside stand? Sure! Meat from the farm just out of town? Absolutely! While you’re at it grab a bottle of local wine, beer or whiskey. You just can’t go wrong.
One of our last nights in town my mom and I whipped up this easy-peasy dessert. Its summertime perfection-fresh local peaches and a nice crisp topping. Not to mention it’s cooked right on the grill. It was sweet and juicy. It was exquisite. It was the perfect ending to a late-summer day.
This time of year good peaches are abundant – swing by your local market for a basketful and then follow the simple instructions below:
Combine almonds, gingersnaps and butter in a small bowl – set aside. Heat up your grill to medium and oil the grates. Place Peaches cut side down and cook until grill marks appear. Flip the peaches and top each with a scoop of the gingersnap filling. Cook until peaches are soft (but retaining their shape) and topping is crisp. Serve with a dollop of vanilla ice cream or whipped cream, and leftover topping if desired.
6 peaches, halved, and pits removed
¾ cups crushed gingersnap cookies
Small handful of sliced almonds, toasted
3 T. unsalted butter, melted
Oil for grates