Ingredients
- 8 large ripe freestone peaches
- 8 cinnamon sticks
- 8 fresh mint leaves
- 4 tablespoons salted butter
- 4 tablespoons brown sugar
- 4 tablespoons bourbon
- 1 teaspoon lime juice
- Peach or vanilla ice cream
4 servings
Preparation
- Cut peaches in half, and remove stone. Cut each peach half in half. Using a metal skewer, make a starter hole in center of each peach quarter. Skewer two peach quarters on each cinnamon stick, placing a mint leaf between each.
- Prepare bourbon butter glaze. Combine butter, sugar, bourbon and lime juice in a saucepan, and boil until thick and syrupy, 3 to 5 minutes.
- Set up grill for direct grilling, and preheat to high. Brush and oil grate. Grill peaches until nicely browned on both sides, 2 to 4 minutes a side, basting with glaze. Serve at once, with ice cream.
Dining and Cooking