I'm in denial that the calendar turned to fall this week. I'm in denial that the last of this year's summer fruit will disappear soon from the markets. And I'm especially in denial that I haven't gone to the beach yet and made John Gorham and Jason French's Campfire-Glazed Peaches and Figs.

Elaine Johnson

Campfire-Glazed Peaches and Figs cooked with vanilla bean and browned butter, served over a dense, buttery pound cake.

I'm in denial that the calendar turned to fall this week. I'm in denial that the last of this year's summer fruit will disappear soon from the markets. And I'm especially in denial that I haven't gone to the beach yet and made John Gorham and Jason French's Campfire-Glazed Peaches and Figs.

French and Gorham, two Portland chefs who know their way around a fire (and around a beach boil, the topic of a recent Sunset story), made this supremely summery dessert with their families and friends in tow at Oregon's Rockaway Beach.

What, the forecast is for showers? Not listening.

Here's how it all came together for them. I'm keeping my fingers crossed I'll pull it off soon. And you?

Jason French and a friend carry gear for the outing to Rockaway Beach.

John Gorham (left) and Jason French (right) scoop up driftwood, along with the kids, to build a fire and an enclosure for hanging out.

Gorham tends the fire. The chefs brought along the portable grate, at left.

Gorham adds peaches to browned butter, sugar, and vanilla bean that are caramelizing and sizzling in the dutch oven.

The figs go into the pot next, then they cook just until warm and glazed. They taste as amazing as they look. 

Beach chefs Jason French and John Gorham

 -- Photos by Coral von Zumwalt

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