Snappy Peaches

Adapted from 365 Great Barbeque & Grilling Recipes

3 Prima peaches, halved
6 gingersnaps, crushed
1½ tsp sugar
1/4 tsp ground cinnamon
3 Tbsp unsalted butter, melted
6 scoops vanilla ice cream

Bring a large saucepan of water to boil over high heat. Drop in peaches and boil 1 to 2 minutes, until skins loosen. Drain into a colander. Peel and take out stones. Prepare a medium fire. Combine gingersnap crumbs, sugar, and cinnamon. Place peach halves on 12-inch rectangle of heavy-duty aluminum foil. Fill each peach cavity with crumb mixture, then drizzle with butter. Top package with another rectangle of foil; fold and crimp edges to seal well. Place package on grill 6 inches from coals. Grill without turning until thoroughly heated, about 8 to 10 minutes. Remove from heat, place each peach half in bowl, and top with a scoop of vanilla ice cream.

Makes 6 servings

Allergy Warning: Contains milk