Grilled Peaches. Yummy!

Here's a tasty and easy dessert recipe that a friend of mine from one of my fantasy baseball leagues passed along. He picked it up from Bobby Flay, of Food Network fame.

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Ingredients:

• 4 large ripe freestone peaches
• 8 (3-inch) cinnamon sticks
• 8 fresh mint leaves
• 4 tablespoons unsalted butter
• 1/4 cup firmly packed brown sugar
• 1/4 cup dark rum
• 1/2 teaspoon ground cinnamon
• Pinch salt

Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters. Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.

Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once.

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We put most of ours on a metal skewer and only did a couple of the cinnamon-stick skewers. The ones on the metal skewer were every bit as yummy, though the cinnamon-stick skewer does make for a very cool display. Having a bed of mint by our porch made acquiring the mint super easy, but you could certainly do it without the mint leaves and still have yummy grilled peaches.

Monique and I served ours over vanilla ice cream. It was extremely yummy. I suspect we'll be serving up quite a few more grilled peaches before the summer is out.