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
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!