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Method: direct grilling
Serves: 4

What You’ll Need

for the caramel rum sauce:

1/2 cup dark brown sugar
3 tablespoons light corn syrup
3 tablespoons rum
2 tablespoons unsalted butter
1/4 cup heavy cream

4 large ripe peaches
Vanilla ice cream for serving
Fresh mint sprigs (optional)

1. Place the sugar, corn syrup, rum, butter, and cream in a heavy saucepan. Boil over a medium high heat until dark, thick, and syrupy, 5 minutes.

2. Cut each peach in half to the stone through the crease. Twist the peach halves in opposite directions to separate. Remove and discard the pits. Cut the bottom 1/4 inch off the rounded part of each peach half to expose the flesh.

3. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the peach halves on the grill and grill until golden brown, 3 to 5 minutes per side, basting with half the caramel mixture.

4. Serve the grilled peaches in bowls over vanilla ice cream with the remaining caramel sauce spooned on top. If you like, garnish with sprigs of fresh mint.

To Make a Great Dessert Even Better

To give your peaches killer grill marks, cook on our Best of Barbecue Tuscan Grill. It should be preheated well.

Use our Best of Barbecue Basting Brush to baste the peaches with caramel sauce. The head unsnaps for easy soaking and cleaning.

Alternatively, you can quarter the peaches and thread them on Best of Barbecue Double Prong 6.5” Skewers. Serve with ice cream (see above) or pound cake.

For more great recipes, check out the whole line of Steven’s barbecue books, published by Workman Publishing and available in our Barbecue Store or wherever books are sold.