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Grilled Peaches with Bourbon Butter Sauce

You may typically think of Bananas Foster as the classic New Orleans dessert, but this recipe takes a summer twist. Learn how to make it in our New Orleans Brunch on the Grill class.

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Yield: 4 servings

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Active Time: 20 minutes
Start to Finish: 20 minutes

For this recipe you’ll need:

2 ripe peaches, halved and pitted
1 Tablespoon grapeseed oil
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 stick unsalted butter
1/4 cup bourbon (we like our Temperance Trader Bourbon for this)
1/2 cup brown sugar
Lemon juice to taste
4 scoops vanilla ice cream

Heat a gas or charcoal grill, or a stovetop grill pan, over medium heat.
Brush the cut sides of the peach halves with just enough grapeseed oil to lightly coat. Sprinkle the cut sides with the sugar and cinnamon.
Place the peaches on the grill, cut side down, and cook until caramelized, 4 to 5 minutes.
While the peaches are grilling, prepare the sauce. Melt the butter in a saucepan over medium heat until foamy. Whisk in the bourbon and brown sugar, and stir until the sugar has dissolved. Simmer until the sauce is thick and glazy. Finish with a squeeze of fresh lemon juice.
For each serving, place one peach half in a bowl and top with a scoop of vanilla ice cream. Drizzle with the bourbon sauce.

Grilled Peaches with Bourbon Butter Sauce

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