Grilled Apples (and Pears) with Smoked Cheddar

Bacon-wrapped Dates with Almonds

Grilled Figs with Brie

Grilled Mangos with prosciutto

Mango Salsa

Grilled Peaches

Peaches "Foster"

Grilled Bananas

Grilled Pineapple

Grilled Peaches Foster

Peaches are the great, southern, summertime fruit. The best we've ever had came fresh from the farm in Chilton County, Alabama. We don't turn our noses up at Georgia peaches, either - and love to eat them hot, right off the tree.

Use free-stone peaches for this recipe - you will start with six peaches, peeled and halved, with the pits removed.

6 free-stone peaches, peeled, halved, with the pits removed

1 stick unsalted butter, cut into pats

1 cup brown sugar

1/2 tsp ground cinnamon

1/2 cup dark rum

1/4 cup banana liquer (optional)

vanilla ice cream

Hint: fresh, ripe peaches dropped into boiling water for about six seconds and then run under cold water, easily slip their skins....

Start a hardwood charcoal fire, with no added wood or smoke. Use the cool side/hot side configuration, for a medium fire (you can keep you hand 5 inches off the grate for 5-6 seconds).

Cook the peaches, flat, cut-side down for about 2-3 minutes on the hot side of the grill - they should develop dark grill marks - then rotate them 90 degrees and move them to the cool side of the grill.

Place a flat-bottomed, shallow saucier or skillet over the hot side of the grill and let it heat up. Then add the butter. When it is melted, add the brown sugar and cinnamon, and stir - until all the sugar melts. The mixture should bubble slightly - then place the peaches, still flat side down, into the sauce, stirring slowly and basting them with the sauce. After about 2-3 mins, flip them over, and continue to cook another 2-3 mins, basting with the sauce. Move to the cooler side of the grill if the sauce bubbles too fast - try to maintain a slow calm burble but remove at the first sign of burning. When the peaches are fork tender, but still firm, (another 5 mins. or so) remove the saucier from the fire and add the rum and banana liquer - whisking to mix it evenly into the caramel sauce. Return it to the fire, apply a match, and let the alcohol burn off until the fire disappears (Caution: you can't always SEE the flame - especially outside in bright light, so err on the side of caution, and use a lid to cover the pan for 5 seconds).

Serve the peaches, flat side up, topped with a scoop of vanilla ice cream and a big drizzle of sauce. Garnish with ground cinnamon.


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