1.   Arrange peach halves, cut side down, over crust.

2.   A morsel of fried Camembert came with cranberry jelly, a poached peach half and a salad dressed in tarragon cream.

3.   Cut each peach half in half.

4.   Place each peach half, sugar side down, on the center of the cooking grate.

5.   Place peach halves in dessert cups, garnish with scoop of ice cream and top with cactus pear-raspberry sauce.

6.   Pour liquid over peach halves and cool.

7.   Place slices on individual plates with peach halves.

8.   Put the peach halves on top of the caramel, pitted-side up.

9.   They can also be used as a marinade and basting sauce for grilled fruit like peach halves and slices of pineapple.

10.   To end on a sweet note, how about a version of peaches and cream that calls for juicy, fresh peach halves to be cooked on the grill?