Yields: 4 servings.
2 large peaches
1 tablespoon coconut oil
Vanilla ice cream
Caramel Sauce
½ cup sugar
½ stick butter
¼ cup cream
1 teaspoon vanilla extract
Begin by making your caramel sauce. In a heavy skillet melt the sugar, stirring constantly. Sugar will clump and then melt, continue to stir as it turns amber brown.
Cube butter and stir into sugar until combined. Remove from heat and add cream. Stir rapidly until fully incorporated. Add in vanilla extract and allow cooling.
Slice peaches in half. Brush each half with coconut oil. Grill peaches flesh side down for 5-6 minutes or until tender. Serve hot with ice cream and drizzled caramel sauce.
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Eat, shop, learn, and celebrate what North Carolina has to offer this month.
In North Carolina, Thanksgiving pies — pecan, apple, sweet potato, pumpkin — have deep roots in farms from the mountains to the Coastal Plain. When bakeries wrap these homegrown ingredients in a buttery crust, pie makes perfect.
Happy fall, y’all! We’re celebrating the season with a North Carolina-themed jack-o’-lantern carve-off — and we want to see your skills! Find out how to enter our Instagram giveaway.
Give thanks for pie! Creamy chocolate walnut; sweet potato covered in a buttery, crunchy topping; classic, custardy pumpkin — these favorites are fit for a feast.
