Grilled Peaches in a Butter Rum Sauce Over Ice Cream
I have to warn you that I am a peach fanatic. I love peaches, peach pie, peach blend fruit drinks, peach wood, peach, peach, peach. I love all things peach. I grilled peaches for the site last year, and ran through about 8 different combinations of recipes and took all the pictures, but then forgot which one was the best. So when I decided to do them again, my good buddy and guest contributor here, Arthur Aguirre, suggested this recipe. So instead of trying to reinvent the wheel of all the combinations I did before, I thought I would go with his first. I’ll revisit mine at a later date. I couldn’t resist going with this one first when he told me it had rum in it.
Ingredients:
Ripe peaches
4 tbsp butter (Smart Balance Butter can be used as a substitute for a healthier option)
1/4 cup brown sugar
1/4 cup rum
1/2 tsp ground cinnamon
1/4 tsp salt
vanilla ice cream
First make up the sauce:
Put the butter and brown sugar in a pot:
Add the rum and I actually grated cinnamon from a stick. You can use pregrated if you like:
Now over to the peaches.
How many peaches you need depends on how many you’re serving. I wound up only using two of these as they were quite large:
Slice into quarters or eighths and discard the pit. A lot of people cut them in half and grill, which is fine. But if you cut them in quarters or eighths then you get a higher grilled surface area to peach flesh ratio and thus more caramelization of the sugar as the peaches brown:
Now on to the grill. I had a blazing hot fire here and put the sauce pot on it to melt the butter and get everything blended together:
The picture above didn’t do the fire justice. The flash washed out the flames and redness of the coals. Here’s a shot without a flash to give you an idea of how hot it was:
Wait for the butter to melt and all the goodness to blend together:
Now, dunk the peaches in the sauce and put them directly over the fire:
Don’t go anywhere at this point. This part happens pretty quickly. Keep checking the peaches to make sure they don’t burn. When they got some nice grill marks I flipped them:
See that one on the bottom in the above picture? The one with the most char? After I took the rest of the pictures I put the camera away and made up some more. The ones that had more char on them were the best. These could’ve used a little more time on the grill.
Once they’re charred on each side, place around a scoop of ice cream and be sure to spoon some of the butter rum sauce over the ice cream and peaches:
For the sake of full disclosure, the peaches were tart and it really took away from the dessert. The sauce was heavenly and could’ve been spooned over the ice cream without the peaches. So make sure the peaches are ripe and sweet before trying. If you start with bad peaches you will finish with bad peaches. Otherwise this is an awesome dessert.
If you have any questions or comments, feel free to leave them below or shoot me an email.
If you are interested in other dessert dishes we’ve done, click here.
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Great recipe. Will use this weekend. Love your posts
Your peaches look wonderful! We love doing them on the grill. We like to grill peach halves and then fill them with a combination of goat cheese and honey. You can see the recipe at http://fightthefatfoodie.blogspot.com/2010/06/succulent-grilled-peaches-with-honey.html
PERFECT summer dessert. So simple you can whip it up in minutes and so good.
Do you ever know what to do with peaches. I adore grilled peaches – I am looking at how oozy and juicy they are and then that sauce – is a wonder.
Grilled peaches are so good as a dessert; they are so quick to make and very sweet (when you use sweet peaches, like you said.) Your sauce sounds good!