When you think of dessert prepared on the grill, you probably think of s'mores...but, no more! You can have a grown-up grilled dessert, too! Chef Paul Sturkey shows you the DIY Basics for making Grilled Peaches.
Grilled PeachesIngredients: 3 peachs
1/2 cup apple juice
1/2 cup orange juice
3 Tbs. butter
1 cinnamon stick
2 Tbs. brown sugar
2 shots vodka
2 shots peach schnapps
2 shots triple sec
2 shots cranberry juice Steps: - You will need three fresh, firm peaches that have been peeled and sliced. It’s important that the peaches are firm so they won’t fall apart on you.
- Put the peaches in a glass bowl and add 1/2 cup apple juice and 1/2 cup orange juice. Marinate for one hour.
- Heat your grill to 325-degrees.
- Place a heavy skillet on the grill, and add three tablespoons of butter and one cinnamon stick. Let the butter get hot. Then add two tablespoons of brown sugar.
- Add two shots of vodka and flambe. To do this, remove the skillet from the heat and let it cool down for just a minute. Make sure there are no towels or paper nearby. When you add the vodka, it will flame up, but if you let the skillet cool, the flames will be small.
- Add two shots of peach schnapps, two shots of triple sec and two shots of cranberry juice.
- Add half the marinade from the peaches to the skillet, and let the mixture reduce by 2/3 its volume. While it’s reducing, remove the peaches from the marinade and pat dry.
- Place the slices on skewers and spray them with non-stick spray. Non-stick spray is the key to keeping your peaches from sticking to the grill.
- Grill for 3-4 minutes on each side.
- Put the peaches and the remaining marinade into the skillet and cook for about five minutes more.
- The peaches are ready. Pour them and the syrup over some premium ice cream. Add toasted pecans and a sprig of fresh mint and you’ve got a fantastic, grown-up dessert.
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