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so this one is worth sharing, i think

By 7/25/2007

Grilled Peaches with Stuff on Them and Ice Cream

we made these last friday night. i think they worked out pretty well. we put them in marg. glasses on a scoop of soy cream. b/c val is alergic to dairy. but also soy (didn't know!). she ate it anyway.

4 large ripe freestone peaches

8 (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

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.

*oh, and we effed the skewering the peaches with the cinammon sticks. will not happen. use wooden skewers, stick like 6 peach quarters on each, and put the cinnamon stick in the glass with the rest. but still put the mint in between each peach!


  1. OOoo I do this with ripe plantain, but with a little ginger, and have it with cream... I'll try your recipe.