This would be perfect for an outdoor dinner party because the prep is minimal, and once you’ve gotten the grill hot for the main dish it’s easy to throw a couple of peach halves on there for dessert. You don’t have to peel the peaches (but we thought it make them easier to eat), and you don’t even have to mess around with flipping them on the grill. Just sear the flat side for 3 minutes and you’re done. Resist the temptation to poke & peak at the roasting peach halves so that you don’t disturb the pretty grill marks that are in the making.
Melt four ingredients together (bourbon, brown sugar, butter, and cinnamon) on the stovetop, then pass this rich spicy sauce around the table to top the warm sweet peaches. It doesn’t get any better for summer desserts.
Recipe inspiration by The Church Cook
Grilled Peaches with Bourbon Butter Sauce
Peel the peaches if you’d like, then cut each in half and remove the pit. Put peaches aside on a dish to await grilling.
- 2 ripe peaches (optionally peeled)
- 2 Tbsp butter
- 1/4 cup brown sugar
- 1/4 cup bourbon
- 1/2 tsp cinnamon
- pinch of salt
- optional topping – whipped cream or vanilla ice cream
Combine butter, brown sugar, bourbon, and cinnamon on the stovetop over medium heat. Heat and stir until the sugar is completely dissolved and the sauce is hot and bubbly. Pour into a small pitcher to await serving.
Grill peaches on a hot oiled grill for approximately 3-4 minutes. Remove from grill and serve with warm bourbon butter sauce and whipped cream or ice cream.