Original Source: Unknown

Yields: 6 to 8 servings
Heat Factor: Medium

Ingredients:

• 1/4 cup sugar
• 1/2 to 1  tsp. orange habanero powder
• 10 dried mint leaves
• 12 to 16 peaches, split, stones removed, unpeeled
• canola oil, for brushing
• 30 fresh mint leaves, for tossing
• extra-virgin olive oil, for tossing
• granulated ancho sea salt

Preparation:

1. Preheat grill to medium high or 325 degrees.
2. In a coffee mill or spice grinder, grind together sugar, habanero powder and mint leaves to make a rub. Brush peaches with canola oil and sprinkle with rub.
3. Grill open face of peaches until charred.
4. Remove, and toss in a bowl with fresh mint, a splash of olive oil, sprinkle with granulated ancho sea salt.