submitted by Earl Arrowood – Professor, BCCC Culinary Arts & Chef Apprenticeship Programs Coordinator
Sweet or savory, this recipe is great for peaches in the height of their summer season. Serve as a dessert with ice cream OR as a savory accompaniment with grilled / roasted pork chops or ribs.
1.5 cups turbinado sugar
1/3 cup water
3 TBS. unsalted butter
3/4 Cup heavy cream
3 TBS. dark rum
1/2 tsp. Kosher salt
1/4 tsp.vanilla extract
6 fresh peaches, washed, cut in half, pits removed
1/2 tsp. Cinnamon
1/2 tsp. Cardamom
1/4 tsp. Nutmeg
2 TBS. turbinado sugar
Grape seed oil
Mix sugar and water in stainless steel heavy duty 3 qt. saucepan.
Bring to boil over medium heat , cover and cook until solution begins to turn golden in about 5-7 minutes. Stir only occasionally. Remove lid and swirl pan until solution turns amber color. This will happen quickly. Reduce heat now, add butter and whisk in. It will bubble. No worries. Add the room temperature cream and whisk until smooth. Off heat, add rum, salt and vanilla.
Reserve on side to rest.
Heat grill to medium high. Meanwhile in a small bowl blend dry ingredients. Brush cut sides of peaches with oil and place over direct heat of grill, cut side down. Grill 3 minutes. Rotate 1/4 turn ( 90 degrees) and cook for 3 more minutes, meanwhile brush oil on the tops.
Move peaches to indirect heat (far side of grill) and flip over (cut side up).
Sprinkle tops with blended dry ingredients, cover grill and cook until sugar is melted and peaches are tender.* may take 8-10 minutes* . Remove and place on service plate. Garnish with drizzle of sauce.