Barbecue University®

Cinnamon Grilled Peaches

Method: direct grilling
Serves 4

4 large ripe freestone peaches
8 cinnamon sticks
8 fresh mint leaves

1/2 stick (4 tablespoons) unsalted buttter
1/2 cup brown sugar
1/2 cup dark rum
1/2 teaspoon ground cinnamon
a pinch of salt

1. Cut the peaches in half, running the knife in a circular motion around the peach to the stone. Twist the halves in opposite directions to separate them. Pop out the stone with a spoon and discard. Cut each peach half in half. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter (from outside to pit side). Skewer two peach quarters on each cinnamon stick, placing a mint leaf between each.

2. Prepare the glaze. Combine the butter, sugar, rum, cinnamon, and salt in a saucepan and boil until thick and syrupy, 5 minutes.

3. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

4. Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon butter. Serve at once. Peach or vanilla ice cream makes a great accompaniment.