Recipe courtesy of Steven Raichlen
Print
Total:
33 min
Prep:
25 min
Cook:
8 min
Yield:
4 servings
Level:
Easy
Total:
33 min
Prep:
25 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 large ripe freestone peaches
  • Eight 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

Directions

Watch how to make this recipe.

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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