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 again, I thought I would go with his first in order to get the grilled peaches on the site. 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.
Grilled Peaches Ingredients:
4 tbsp butter
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 to pour over our grilled peaches by combining everything except the peaches and ice cream in a pot and bring to a boil before dropping down to low:
Now over to the peaches part of the recipe.
Slice the peaches into sixths. The more surface area to peach ratio the better:
A lot of people cut them in half or even quarters and grill, which is fine. But if you cut them in sixths then you get a higher char to peach flesh ratio and thus more caramelization of the sugar as the grilled peaches brown:
Now on to the grill. Give it a GOOD cleaning with a grill brush and crank the burners up on high as I did on my Char-Broil TRU Infrared. If your gas grill does not get flaming hot, don’t try this dish. The peaches will stick and turn to much long before there are any good char marks. Before you go buy a new Char-Broil, call the fabulous people at GrillPartsSearch.com and have them go over what might be the problem.
And the peaches go right on my blaster furnace hot grill:
Wait until the peaches release from the grill grates. Don’t try to force them off the hot metal. Once they sear and char, they will slide off easily. You can rotate or flip to get good those great grill marks:
Remove the peaches from the grill, place over ice cream and drizzle some of that thick sauce over the top:
Here they are plated, or should I say bowled? Glassed? That’s a martini glass:
I’ve done this recipe in the past with tart peaches and it didn’t turn out well. If you intend on grilling bad peaches, you will finish with bad grilled peaches. The sauce is heavenly and can mask a lot, but not bad peaches so let those babies ripen.
If you have any questions or comments, feel free to leave them below or shoot me an email.
If you liked the grilled peaches and are interested in other dessert dishes we’ve done, click here.
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- 4 tbsp butter
- ¼ cup brown sugar
- ¼ cup rum
- ½ tsp ground cinnamon
- ¼ tsp salt
- ripe peaches
- vanilla ice cream
- Put the butter, brown sugar, rum, cinnamon, and salt in a pot
- Slice the peaches into quarters and discard the pit
- Set up the grill for high heat grilling (450-500 degrees)
- Place the pot over the coals to melt the ingredients of the sauce, stirring often
- Dunk the peaches into the sauce and place them over the fire
- When they get some nice grill marks, flip them over
- Once charred on each side, place the slices over a scoop of ice cream
- Spoon the sauce over the peaches and ice cream and serve immediately when the peaches are still warm, ice cream is still cold and the sauce brings it all together