Peaches are FINALLY here! This is a fun, delicious and unexpected treat for outdoor barbecue guests. For you charcoal grillers, don’t you hate it when you’ve still got great embers AFTER you’re done grilling your entree? Here’s the perfect way to use them!
To grill peach wedges/slices like the ones shown above, you’ll need a “grill topper” (click here to see) to ensure you don’t lose any of these delicious wedges through the grating. If you don’t have a grill topper you can cut the wedges larger and take your chances. You can also cut the peaches in half but they won’t have as much flavor from the rum marinade.
- 4-6 ripe but still-firm peaches
- 1/2 cup rum or brandy
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- whipped cream, ice cream or crème fraîche
About 1-2 hours ahead of time: Cut the peaches along their seams, all the way around, and twist their halves off their pits. There is no need to peel. Cut each half into 2 or 3 wedges depending on the size of the peach. Place the slices in a shallow glass baking dish.
In a bowl or bottle/jar pour the brandy or rum. Add the melted butter and olive oil and whisk or shake to emulsify. Pour over the peach wedges.
Let the peaches marinate for at least an hour. Be sure to turn them occasionally so they can soak up all the goodness!
In the meantime, heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat. Place the grill topper on the grill to preheat.
Once the grill topper is heated place the peach wedges on top and grill until they begin to brown and caramelize on all sides. (10-15 minutes)
Remove from the grill and serve on individual plates (or bowls) with a dollop of ice cream, whipped cream or crème fraîche …or nothing at all!