Grilled Peaches

by Chef Adam Lambay

It doesn’t get more local, seasonal or fresh than just-picked, tree-ripened peaches. At 20g net carbs per serving they aren’t super low in carbs but they are super delicious. As always, moderation is the key. Have a protein-packed salad or pair with our Chicken Basil Spiedini and veggies and you can splurge on this amazing dessert.

2 Ripe Peaches, cut in half, pit removed
1 Tbsp Butter, melted
1 Tbsp Brown Sugar Substitute
Pinch of Cinnamon

Preheat your grill to medium-high. Using your fingers, rub a very thin layer of vegetable oil on the bottom of a well seasoned cast iron skillet. Place peaches cut-side up in the skillet.

Melt the butter and stir in the brown sugar substitute and cinnamon until dissolved, to make a paste. Divide the paste evenly into the center of each peach. Dip your finger into the paste and spread a thin layer over the cut edge of the peach.

Put the skillet onto the preheated grill and let them roast. It will take 10-12 minutes, depending on the heat of your grill. The peaches will be slightly blackened on the bottom and will be tender but won’t fall apart.

Serves 2 – approximately 20g net carbs per serving

Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.