Grilled Peaches in Ancho Syrup

Ingredients:

• 1 oz or 2 Dried Ancho Chiles
• 3 cups water, divided
• 1/2 cup honey
• 1/2 teaspoon fresh lemon juice
• 2 firm, fresh large peaches
• Chile Threads

Makes 4 servings.

Instructions:

1. Preheat grill to medium high, direct heat.
2. Heat 2 cups of water in a medium saucepan.
3. Add Dried Ancho Chiles and simmer, uncovered 15 to 20 minutes.
4. Remove the chiles from the liquid, set aside to cool and discard cooking liquid.
5. When the chile is cool enough to handle, stem and seed each chile and roughly chop.
6. In a clean saucepan, add chopped chiles, honey and remaining water.
7. Bring mixture to a boil and stir until honey is dissolved.
8. Remove syrup from the heat and let the mixture stand, covered, for about 20 minutes to infuse flavors.
9. Strain syrup through a mesh sieve into a bowl and discard the chile remains.
10. Add lemon juice and stir to combine.
11. Cut peaches in half and discard the pit.
12. Place peaches, cut side down, on the clean, hot grill grate.
13. Cook 2-3 minutes on each side until peaches start to become soft, but not mushy.
14. Place peach halves in individual dessert bowls, pour equal amounts of Ancho Chile Syrup over the peaches and garnish with Chile Threads.
15. Serve warm.

Source: https://spicesinc.com/p-4761-grilled-peaches-in-ancho-syrup.aspx