Active Time

　　20 MIN

　　Total Time

　　25 to 65 MIN

　　The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

　　

Ingredients

4 servings

　　1/2 cup brown sugar, plus more, for sprinkling

　　1/4 cup water

　　1/4 cup fresh lime juice

　　1/4 cup basil leaves, plus thinly sliced basil, for garnish

　　Vegetable oil, for grilling

　　4 large peaches, quartered and pitted

　　Freshly ground black pepper

　　

Step 1

In a saucepan over medium heat, combine the 1/2 cup brown sugar with the water and stir until dissolved. Turn off the heat and add the lime juice and basil leaves. Let stand for at least 15 minutes or up to 1 hour, then discard the basil leaves.

　　

Step 2

Light a grill or preheat a grill pan over medium heat; lightly oil the grates.

　　

Step 3

Lightly sprinkle the peaches with brown sugar and grill cut side down until dark brown grill marks form, about 2 minutes per cut side. Transfer the peaches to bowls and season with a little black pepper. Spoon some of the syrup on top, sprinkle with basil leaves and serve.