Grilled Peaches - BBQ Central

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Old 08-05-2007, 08:36 AM   #1
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Grilled Peaches

Cinnamon-Grilled Peaches Recipe courtesy Steve Raichlen
Show: BBQ with Bobby Flay
Episode: BBQ University



Original Recipe


4 large ripe freestone peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving

Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.

Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

The way I did it
I did a little different version and it came out fantastic. .

4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt

Add all ingredients to a sauce pan, bring to a boil and reduce until thickened. Grill peach halves flesh side down for about 3 minutes turning half turn after about 1.5 minutes. Flip and glaze and move to indirect heat until peaches are soft.
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Old 08-05-2007, 09:18 AM   #2
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I think we may have to try these tonight after dinner.

Thank you for the recipe.
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