Cinnamon-Grilled Peaches with Bourbon Brown Sugar Glaze Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE PEACHES
4 large ripe peaches, preferably freestone
8 cinnamon sticks, each at least 3 inches long
8 large fresh mint leaves
FOR THE BOURBON BROWN SUGAR GLAZE
⅓ cup bourbon
4 tablespoons (½ stick) unsalted butter
⅓ cup packed brown sugar, dark or light
Pinch of salt
teaspoon pure vanilla extract
Vegetable oil for oiling the grill grate
Vanilla ice cream, for serving
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Directions: |
Directions:1. Cut the peaches in half lengthwise, running the knife around the crease to the pit. Twist the halves in opposite directions to separate them. Pop out the pit with a spoon and discard. Cut each peach half in half from top to bottom. Using a pointed chopstick or slender metal skewer, make a starter hole in the center of each peach quarter (from the pit side to the outside). Skewer 2 or 3 peach quarters on each cinnamon stick (they should face the same direction), placing a mint leaf between them.
2. Make the glaze: Combine the bourbon, butter, brown sugar, and salt in a saucepan and boil until thick and syrupy, 3 to 5 minutes, whisking steadily. Remove the pan from the heat and whisk in the vanilla extract.
3. Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.
4. Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with the glaze. Meanwhile, spoon the ice cream into bowls or martini glasses. Top each with 2 peach kebabs and drizzle the remaining glaze over them. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 minutes + 25 minutes for charcoal to get white |
Personal
Notes: |
Personal
Notes: This dessert lives or dies by the ripeness of the peaches. You want the sort of fruit you can smell across the kitchen. If your peaches are hard, let them ripen at room temperature. Freestone peaches are easier to cut and skewer than Clingstone.
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