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Cinnamon Grilled Peaches

Source of Recipe


From "BBQ USA" by Steven Raichlen






List of Ingredients



• 4 large ripe freestone peaches
  
• 8 cinnamon sticks
  
• 8 fresh mint leaves, plus 4 sprigs of mint for serving
  
• 1/2 stick (4 Tbsp) unsalted butter
  
• 1/4 cup brown sugar
  
• 1/4 cup bourbon
  
• 1/2 tsp ground cinnamon
  
• Pinch of salt
  
• 1 pint vanilla ice cream
  






Instructions



1. Cut the peaches in half, running the knife in a circular motion around the peach to the stone. Twist the halves in opposite directions to separate them. Pop out the stone with a spoon and discard. Cut each peach half in half.
   
   
2. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter (from outside to pit side). Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between each.
   
   
3. Prepare a glaze by combining the butter, sugar, bourbon, cinnamon and salt in a saucepan and boil until thick and syrupy, 5 minutes.
   
   
4. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
   
   
5. Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with some of the bourbon butter. Serve at once over martini glasses with scoops of ice cream. Spoon any remaining glaze on top, and garnish with mint sprigs.
   
   Serves 4