Its a very cruel thing to tempt your readers with fruits that are (mostly) out-of-season. But I can't help myself.
I'm not normally this unfair, but this time I simply can't help it. You see, these end-of-summer peaches were terribly delicious.
But peach season is more or less over.
Sorry.
If you are lucky enough to snag some very end of the season peaches, I recommend giving them this treatment on the grill.
Peaches are a perfect fruit for the grill. Their rich flesh caramelizes from the flames jumping up beneath them, becoming even sweeter. And of course, the addition of dark rum, butter, and cinnamon only makes it all even more irresistible.
With no further ado I give you-- dear readers who are lucky enough to find peaches at market, and dear readers who are kind enough to bookmark this post until next summer-- the recipe.
Grilled Peaches in Butter-Rum Sauce
Serves 4
Ingredients
2 large peaches, quartered
2 TB butter
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup dark or spiced rum
toasted pecans (optional)
ice cream (optional, but strongly recommended)
Making the sauce
Melt the butter in a small sauce pan. Add the brown sugar, cinnamon, and dark or spiced rum. Stir together, then set aside and allow to come to room temperature.
In the meantime, place the peach quarters in a bowl. Pour the butter-rum mixture on top of the peaches, and allow them to soak in the mixture for about 20-30 minutes.
Grilling the peaches
Prepare your grill according to the manufacturer's directions.
Place each peach quarter, flesh side down on the grill. Important: save the extra sauce from the bowl of peaches!
Grill each side for about 2-3 minutes, until the flesh caramelizes. From time to time, brush some of the reserved sauce onto the peaches.
When the peaches are warm and nicely browned from the grill, remove them and place in a dish with toasted pecans and vanilla ice cream. Enjoy immediately.
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And for those of you who already hate me for daring to write about peaches in October, I give you one more delicious photograph:
If it's any consolation, I promise that my next post will feature apples-- which will be abundant at market through the next several months.
