Ingredients
4 large, firm-ripe freestone peaches, halved and pitted
2 tablespoons melted unsalted butter
1/2 cup granulated sugar
4 tablespoons unsalted butter, cubed (for sauce)
1/4 cup heavy cream
2 tablespoons high-quality bourbon
1/4 teaspoon sea salt
Vanilla ice cream (optional, for serving)
Instructions
Step 1: Preheat your grill to medium-high heat (about 400°F/200°C) and ensure the grates are clean and lightly oiled.
Step 2: Brush the cut sides of the peach halves with the 2 tablespoons of melted butter.
Step 3: Place peaches cut-side down on the grill. Grill for 4-5 minutes without moving them to get clear char marks. Flip and grill for another 2-3 minutes until tender.
Step 4: In a small saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, swirling the pan occasionally.
Step 5: Carefully whisk in the 4 tablespoons of cubed butter, then slowly pour in the heavy cream and bourbon. The mixture will bubble vigorously.
Step 6: Stir in the sea salt and continue whisking until the caramel is smooth and slightly thickened. Remove from heat.
Step 7: Plate the warm peaches and drizzle generously with the bourbon caramel. Serve immediately with ice cream if desired.
Notes
Ensure the peaches are firm so they don’t fall apart on the grill. If the caramel thickens too much, add a teaspoon of cream and reheat gently.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 peach half with 2 tbsp sauce
- Calories: 285 kcal
- Sugar: 36g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Keywords: grilled peaches with bourbon caramel, summer dessert, bbq recipes, fruit dessert, bourbon sauce
