Tried this recipe on the grill to keep the kitchen cool. Mixed the peaches (in larger chunks as 1 reviewer suggested) with a few left over raspberries and tossed in ingredients mentioned in step 2. Covered in foil, then put on the top rack of grill while husband grilled chicken for dinner. Grill was about 300 degrees. When dinner was served, mixed topping then placed back on top rack of grill (300-325degrees) and let it cook while we ate dinner and cleaned up. After about 45 minutes, it had simmered and reduced to make a yummy, crispy topped dessert. Served with vanilla ice cream- the whole family raved.
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Tried this recipe on the grill to keep the kitchen cool. Mixed the peaches (in larger chunks...