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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 6 |
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This will get that inner fire going and the smell combined with th eflavor you will be in the clouds..hope you enjoy. Oh Yeah these have a little kick to them.......;-)~~~~~~~~~~ Ingredients:
• 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 |
Directions:
1. Rinse the peaches and blot them dry with paper towels. 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.
2. 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.
3. 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.
4. Spoon any remaining glaze over the grilled peaches and serve at once.
5. Peach or vanilla ice cream makes a great accompaniment.
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