6 peaches, halved and seed removed
2 TBSP melted butter or olive oil
1 TBSP BKW Fire seasoning
2 cups fresh blueberries
1 cup reduced fat sour cream
½ cup brown sugar
Place peach halves, peel side down, on a medium grill. If you have other things grilling that need to be hotter, simply place the peaches around the outside of the grill. Grill a couple of minutes or until peel starts to soften. Brush cut side of the peach half with the butter or oil and sprinkle the seasoning evenly over the peach halves. Carefully turn with the cut side down. Allow to grill until the peach is nicely browned and has started to give up their juice. While peaches are grilling, divide the blueberries evenly among 6 dessert dishes. When peaches are done, arrange two halves in each dish with the cut side up. Divide the sour cream evenly among the dishes with a dollop in the center of each. Sprinkle brown sugar over the sour cream and serve at once.
By the way, you have the choice of just eating the peel with the peach or using your dessert spoon, simply spoon the inside of the peach out and leave the peel. By the way, this dish is much easier to make when free-stone peaches are available. If using cling peaches, carefully cut out the pitt without cutting through the peach.