Peaches with parmesan is an old family recipe. Well, I can’t say there’s a written recipe but I’ve been eating them since I was a little kid. My mother would take fresh peaches from a local orchard, split them open, sprinkle a bit of Kraft parmesan cheese from the green bottle on top and broil them in the oven.  I some how remember this as a side to pasta and red sauce.  I’m not sure how true that is but it’s how I remember it.  Why would we eat something so hot in the summer and use the oven as well? Memories have a way of mushing together sometimes. 

With August just a day away, peaches are upon us here in DC.   I love juicy peaches. That sweet juicy first bite of a peach sums up summer in one mouthful.   I thought I’d update my mother’s peaches with parmesan recipe just a bit.   Converting the recipe to using grill keeps the heat out of the kitchen.  (I love grilling so much that if I could figure out how to scramble eggs on the grill I might do so.) 

 It’s a very quick side when grilling the peaches.  I split the peaches to pit them, brush the cut sides with olive oil, and grilled them for about 2 minutes until nice grill marks formed.  Then I sprinkled a little fresh parmesan on the freshly grilled side and put the skin side down on the grill for another 2 minutes.  In the blink of an eye, this delicious side is ready to serve.  I ate mine with a giant salad and a grilled chicken breast. Delicious!