Yes, it’s a thing! If you’ve been paying attention to iBBQ’s social media, you’ve seen more than a few images of succulent grilled watermelon. Now for a recipe from Steven Raichlen to rival Gramma’s peach pie: Cinnamon Grilled Peaches. Yum! My grandma happened to have a peach tree in her back yard, which may be why the fuzzy fruit became my fave (and there was also my favorite kid’s book: James and the Giant Peach). My grandma did not have an Angara grill table but may have if they’d been invented then. Imagine the whole family sitting around the table grilling fresh fruit off the peach tree… This, my friends, could be more fun than flying in a giant peach across the Atlantic.
Source: Steven Raichlen
For the peaches:
1-1/2 cups granulated sugar
2 tablespoons ground cinnamon
8 large fragrantly ripe freestone peaches
16 cinnamon sticks, each 3 inches
16 fresh mint leaves
4 tablespoons unsalted butter, melted
For the sauce:
8 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1/2 cup heavy (whipping) cream
1/4 cup dark rum
1 teaspoon ground cinnamon
1 quart premium peach or vanilla ice cream, for serving
1. Prepare the peaches: Combine the granulated sugar and 2 tablespoons of cinnamon in a shallow bowl and mix well. Set aside. Rinse the peaches and blot them dry with paper towels. Cut each peach in half along the crease, running your knife in a circular motion around the peach and cutting to the pit. Twist the halves in opposite directions to separate them. Using a spoon, pry out and discard the pit. Cut each peach half in half. Dip the cut sides of each peach quarter in the cinnamon sugar. 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.
2. Make the sauce: Combine the butter, brown sugar, cream, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat, stirring with a wooden spoon. Let the sauce boil until thick and syrupy, about 5 minutes. Let cool until the sauce is just warm.
3. Light your Angara grill and heat to medium-high. Brush and oil the grill grates.
4. Place the skewered peach quarters on the hot grate and grill until nicely marked, 2 to 3 minutes per side.
5. Place a scoop of ice cream in each of 8 martini glasses. Top each with 2 peach skewers, then drizzle some of the warm sauce over them. Serve immediately.
Don’t miss Steven Raichlen’s fabulous recipe for Lemon and Parmesan Grilled Asparagus and learn how it will help ward off a hangover!