August is the short window when Midwest peaches are worth building a dessert around, and this is the one we make on repeat. The grill does almost all of the work: the cut side caramelizes in about five minutes, the fruit softens without turning to mush, and honey does the rest.
We reach for a light, floral honey here rather than anything dark and molasses-heavy, so it lifts the peaches instead of burying them. The jars from our hives out on the campus in Libertyville are about right, though any good local honey will do. Whatever you use, drizzle it after the fruit comes off the heat, not before, so it stays bright.
