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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Galvan Estate in Fort Worth, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Cut peaches in half then cook on covered grill over medium indirect heat for 4 minutes.
  2. Turn and cook 4 minutes longer.

Optional: Drizzle with olive oil, chopped fresh basil, and sea salt for a savory twist.

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