PEACHES AND BLUEBERRIES IN FOIL

4 ripe peaches
1/2 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 pint blueberries
1 tsp. vanilla extract
Fresh mint for garnish, optional
Fresh cream for garnish, optional

Cut 4 sheets of heavy duty foil into 8x12-inch pieces. Cut each peach in half, and remove pit. Place two peach halves on each foil piece, cut side up.

Divide brown sugar equally, and sprinkle over peaches. Repeat with cinnamon and nutmeg.

Divide blueberries between peaches, and place on top. Sprinkle with vanilla extract.

Now fold foil up and around the fruit, and close it to form a pouch. Keep at room temperature until ready to grill.

Grill over medium-high heat, 10 to 12 minutes, turning every 3 to 4 minutes. When opening, be careful as steam is hot!

Place in serving dish. Add mint or cream for garnish, if desired.

"Culinary artist Chef Greg Wenger, a Certified Executive Chef with the American Culinary Federation, hails from Chicago and is a graduate of the prestigious Culinary Institute of America (CIA) in New York state. He owns Island Caterers, on Catalina Island in California, and, is executive chef of Ristorante Villa Portofino, also on Catalina."

Serves 4
Source: Chef Greg Wenger; Better Nutrition 67.6 (June 2005)