Grilled Peaches with Butter Rum Sauce
Words and photos do not do this Grilled Peaches recipe justice —- you cannot image the flavors that come together.
Last week peaches were on sale for $.50 per pound and I price matched several the size of a baseball and asked Bob to find a recipe equal to their beauty.
Of course, when given the challenge to find something tasty, Bob rarely disappoints! This recipe was amazing the first time and after Bob tweaked it a bit, it was even better!
As always, my challenge is to take Bob’s recipes and show you how to make them as cheap as possible.
If you want to save on this recipe here are a few tips:
- Check the coupon database for butter, sugar and ice cream coupons
- Buy the cinnamon sticks in bulk (we bought ours at WinCo)
- Use the price match sheet to find the best produce prices
- 4 large ripe freestone peaches
- 8 cinnamon sticks (1 for each quarter of peach so make sure they are long enough)
- 4 tablespoons unsalted butter
- 1/4 cup firmly packed brown sugar
- 1/4 cup dark rum
- 1/2 teaspoon ground cinnamon
- Pinch salt
- Vanilla ice cream
- fresh mint leaves
- Rinse the peaches and blot them dry with a paper towel
- Cut each peach into quarters (and of course remove the pit)
- Make a starter hole for the cinnamon by using an item the size of a chopstick, etc. 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.
- 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 over vanilla ice cream.
This is a modified version of Bobby Flay's on the Food Network.