|Lemon juice||2 Tablespoon|
|Ripe peaches||3 Large, peeled, halved, and pitted|
|Blueberries||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||6 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Melt 2 tablespoons of the butter in a small pan; mix in lemon juice.
Coat peach halves with butter mixture and place, cut sides up, on a large baking sheet.
Fill each peach half with 1 tablespoon of the blueberries.
Set remaining 2 tablespoons berries aside.
Line another large baking sheet with foil; butter foil generously.
Push about 1 tablespoon of the sugar through a wire sieve onto foil, making an even layer about 3 inches square.
Repeat with remaining sugar to make 5 more squares.
Broil sugar about 6 inches below heat just until melted 1 to 2 minutes.
Let cool until set, but still pliable about 30 seconds.
With a wide spatula, set a sugar square atop each peach half.
Broil about 6 inches below heat just until sugar crust drapes around peach half 10 to 30 seconds.
Transfer peach halves to dessert plates; garnish with sour cream and remaining 2 tablespoons berries.