I wasn’t always a fan of peaches. In fact, I used to HATE (ok, strongly dislike) peaches. The fuzzy texture really bothered me…. For YEARS, I deprived myself of this incredible summer fruit. I didn’t eat fresh peaches through my teens or even through college. It was only a few years ago, while working in Pennsylvania that I had my first farm fresh peach. I was a television reporter and I was sent out to do a happy fluff piece on a local peach farm. Well, as a thank you before I left the farmer gave me some peaches to take back to the station. (I made sure to check with my boss before accepting them). When I brought the peaches back to the station, everyone was going wild over them. I took a few for myself to see what the hype was about. Oh my goodness. They were fantastically and lip-smackingly delicious. Back to the present day… I bought some peaches at our farmer’s market and after eating several of them, I decided to grill a few. We don’t have an actual grill just yet, so I took out our large George Foreman instead. As I was slicing the peaches and removing their pits, I started to wonder whether I should use honey or maple syrup. Was I the only one who ever faced this dilemma? Which would taste better smothered on a peach? That was the moment I decided to do a taste test. Now, if you have a strong preference for either honey or maple syrup, then chances are you know which you will prefer. For those of you like me – who like both equally – well, this post is for you. The showdown: Honey vs. Maple Syrup I drizzled honey on half of the cut peaches and spread maple syrup on the other half. Honey clearly won the viscosity test… But once the peaches came off the grill…. It was the maple syrup that won my heart. The way it caramelizes oh so nicely on the peaches… oh man, heavenly. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
