Lets say you have 2 peaches, 3 figs, 3 butter pats, 6 splenda packs, and some balsamic vinegar . . .

[Stinky The Clown]

Chop the figs really fine. Virtually to a paste. Put the butter in a small saucepan. Add the figs and splenda. Season with the balsamic. You want it to taste . . . . adult.

Cut the peaches in half. Lightly oil the cut face with olive oil. Not much, but you want that taste in the mix.

Grill the peaches on both sides. You want them "done" but not falling apart.

Put the peaches face up on a plate. Top with the fig sauce.

MMMMmmmmMMMMM!

[canetoad]

1. Reminds me of a thing I used to do

when pineapples are cheap.

Cut one into big, rustic chunks. Marinate in brown sugar, cardamon, cloves and a little balsamic then roast in butter until sort of caramelized. Served with creme fraiche, good yoghurt etc.

[grasswire]

2. I love grilled peaches

one of Bobby Flay's recipes pairs them with bleu cheese and chipotle glaze

[NashVegas]

3. Goodness, Stink

Pure goodness.

Why Splenda and not sugar?

[Gormy Cuss]

4. Sounds good, but I'd skip the sweetener altogether.

The fig sugar alone would make it sweet enough for me. Just started seeing local figs at the market too...