Ingredients

4 large ripe freestone peaches
2-3 tsp ground cinnamon
5 tablespoons butter
1/3 cup brown sugar
Dash salt
Vanilla ice cream

Directions

1. Wash, dry, pit and quarter peaches but do not peel.
2. Melt butter in sauce pan – add brown sugar, 2 tsp cinnamon, and salt and bring to a boil. Allow to boil until thick, do not burn.
3. Brush with syrup and cook, cut side down, 3-4 minutes on a hot well-oiled grill.
4. Brush with syrup again, turn over, and grill another 2-3 minutes.
5. Serve with vanilla ice cream.
6. Garnish with mint leaves and a cinnamon stick.

Ingredients

1 cup apple cider
1 cup sugar
1/4 cup Crisco
2 large eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
vegetable oil for frying

Directions

1. Boil apple cider until it is reduced to 1/4 cup; cool.
2. Beat sugar with Crisco until smooth.
3. Add eggs and mix well, add buttermilk and reduced cider.
4. In a medium bowl, combine flour, baking powder, soda, salt and cinnamon.
5. Add dry ingredients to liquid ingredients – mix til combined.
6. Transfer dough to floured board and work by hand to a 1/2-inch thickness.
7. Cut with doughnut cutter.
8. Add enough oil or shortening to fill a deep pan at least 3 inches; heat oil to 375 degrees F. Use a deep fryer if you prefer.
9. Fry doughnuts until browned and cooked through – less than 5 minutes.
10. Remove to paper towels to drain. Sprinkle with cinnamon sugar while warm.