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For this Memorial Day Weekend, I’ve promised a dessert with no chocolate and no buttermilk. Here it is: Grilled Peaches. In three different styles.

But, these dessert ideas come with a bonus because I’ve found uses for grilled peaches beyond dessert. How about in a salad or as the main component of a salsa. You can do an entire grilled peach meal. Ready? Here we go with 3 ideas for dessert. The salad and salsa will follow on tomorrow’s blog.

All the recipes here use 4 peaches for 4 people, but you can scale at will.


Alton Brown: Grilled Peaches for Dessert, the Honey and Bourbon Idea

Alton Brown offers this simple concept. Wash the peaches and dry them. Do NOT peel. Simply cut in half, and remove the pit. Cover the exposed flesh with a little olive oil and place on a hot grill for “a short time.” Say 30 seconds. Then turn the peaches over and lather the exposed flesh with a combination of honey and bourbon. Depending on your fondness for bourbon intensity, you can adjust the proportions. When in doubt, experiment.

Let the peaches just cook there until they are soft and bubbly. That’s going to depend on how ripe he peaches were to begin with, and how big they are.

Variations: you can use a flavored sugar syrup instead of honey and surely vary the liquor being used. Think dark rum and what happens with Bananas Foster!


Bobby Flay: Grilled Peaches for Dessert, the Butter and Sugar and Cinnamon Idea

Bobby Flay has a different take. In a small bowl, mix one stick of softened butter with 1 teaspoon of cinnamon sugar, 2 tablespoons granulated sugar, and a pinch of salt. Halve and pit each peach, but again do not peel. Brush the peaches with oil and grill until golden brown and just cooked through. Remove from the grill, garnish with the sugar-butter, and top with some mint leaves.


Brian O’Rourke: Grilled Peaches for Dessert, the Everything Combo

I favor Alton’s technique, but Flay’s flavors. So, in a saucepan, melt one stick of butter. Add ¼ cup of dark brown sugar and ½ cup of either bourbon or dark rum. Stir just to mix. Add 1 teaspoon of cinnamon [not cinnamon sugar] and ¼ teaspoon mild chili powder. Stir to mix, and set aside. As it cools it thickens and that’s better for brushing on the peaches [less dribbling and spattering].

Cut the peaches in half and remove the pits. Do not peel. Cover the exposed side with a bit of oil and place face down on the grill for 30 seconds. Turn the peaches over and baste with the butter-sugar-booze combination. Keep basting and grilling until the peaches are well done. We are talking “candy” here. Remove, and if you wish, accompany with a side of French Vanilla Ice Cream.