Well Made by Kiley

Start by making the cinnamon brown butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). The butter will start to foam and sizzle around the edges. The foam will subside, the milk solids at the bottom of the pan will turn brown (a deep brown but not burnt), and start to smell toasty and nutty. Add the cinnamon and stir. Remove from heat, pour into a large bowl. Set aside.

Make the cinnamon brown sugar mixture. In a medium bowl, combine the brown sugar, cinnamon, and salt. Mix and set aside.

Grill the peaches. Wash the peaches, cut in half, and remove the pits.

Place onto a large cutting board or dish, and brush both sides of each peach half with the cinnamon brown butter.

Preheat your outdoor grill or grill pan. If using a grill, preheat to medium-high heat. If using a pan, heat over the stove on medium heat. Spray with nonstick cooking spray or brush with butter to prevent the peaches from sticking. 

Place the peaches onto the grill or pan, cut side down. Cook until grill marks appear (~2-3 minutes).

Flip over, sprinkle the cinnamon brown sugar mixture on top, and drizzle addition cinnamon brown butter on top, if desired. 

Cook for another 2-3 monies, or until the sugar is melted and has turned into a glaze consistency, and the peaches are slightly soft.

Remove from the pan and place onto a platter.

Serve warm with vanilla ice cream and crushed graham crackers, or any other desired toppings.

Enjoy!