Recipe of the week: Grilled peaches and cream

“Put together two great flavors—chocolate and peanut butter, ketchup and fries, ice cream and anything—and you’ve got something sublime,” said Jim Shahin in The Washington Post. That’s also the result when you combine “the two great flavor makers of summer: fresh fruit and fire.” If you haven’t grilled peaches, you should. Their high sugar content yields delicious results when their flavors are concentrated.

Grilled peaches and cream

2 peaches, pitted (peeled, if desired) and cut into wedges about 1/3-inch thick

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olive oil (optional)

2⁄3 cup heavy whipping cream, or more to taste

smoked paprika (optional)

Prepare grill. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light charcoal, and when coals are medium hot, distribute them evenly under cooking area. Have ready a spray water bottle for taming any flames.

If desired, lightly grease the cut sides of the peach wedges with a little oil. Place peaches on a grate over direct heat or in a grill basket, cut sides down. Cook uncovered for about 1 minute on each side. When peaches turn brownish or achieve grill marks, they’re ready.

Divide peach wedges between bowls. Serve warm or at room temperature, or cover and refrigerate until cool. When ready to serve, pour 1/3 cup cream over each portion and sprinkle with smoked paprika. Serves 2.