Peaches are on, and if you’re looking for something extraordinary to do with them, here’s an unlikely savory recipe that contains a sweet bourbon brown sugar glaze that will knock your socks off.
“Ideally, you’ll start with freestone peaches—easier to quarter. Nothing says summer better than a juicy ripe peach,” said Steven Raichlen, Author of the Barbecue Bible cookbooks. “Look for fruit that’s slightly yielding when squeezed between your thumb and forefinger. If needed, let ripen in a paper bag at room temperature for a few days—the smell and feel will tell you when the peaches are ready.”
- Ingredients:
- 4 ripe peaches, pitted and quartered
- 8 strips of smoky bacon, cut in half the long way
- 1 cup toasted pecans, coarsely chopped
- Vegetable oil for oiling the grill grate
- Toothpicks
- For the glaze:
- 4 tbsp unsalted butter
- ¼ cup dark brown sugar
- ¼ cup Bib & Tucker Double Char Bourbon
- Instructions:
- Wrap each peach quarter with bacon and secure with toothpick.
- Make the glaze: Melt the butter in a saucepan. Add the brown sugar and Double Char. Bring the mixture to a boil, whisking well, and then boil until syrupy for about 2 minutes.
- Set up your grill for direct grilling and heat to medium-high. Brush the grill grate clean and oil it well. Arrange the bacon-wrapped peaches on the grate and grill until the bacon is sizzling and browned on all sides – 1 to 2 minutes per side, turning with tongs. As the peaches grill, baste them with the Double Char glaze.
- Transfer the peaches to a platter, pour any remaining glaze over them and dust with the chopped toasted pecans.(Serves 4 – makes 16 pieces)
If you’re looking for something a little less daring to do with an overabundance of peaches, here’s one or peach jam— a recipe that requires no sugar!
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