GRILLED PEACHES WITH CINNAMON SYRUP


I hope you are having a pleasant summer despite the heat wave that some regions have had. We have had  a few rainy days with nice temperatures :) Nice enough to continue to BBQ. As I stated in a previous post, Time for Barbecuing , I have taken a vacation from the "kitchen" and have been preparing almost everything on the grill. So when I saw this dessert, I went running to buy what I needed to make some grilled peaches PRONTO!

The recipe that I share below was inspired by Christina’s grilled peaches and cinnamon ice-cream recipe. Feel free two visit her blog Desserts for Two , filled with awesome southern recipes.

With Nectarines too!
Unfortunately, peaches are not a common fruit in Dominican Republic, and one is lucky to find a few peaches or nectarines in season. The only ones they had at the store were the cling type, so it was a difficult adventure trying to release the seeds from the nectarines, but I didn’t give up because this dessert is worth the struggle. We were delighted with the results, and I have prepared this recipe several times already. This dessert is to be serve warm with ice cream, but I warn you that the combination of flavors and texture in different temperatures makes it IRRESISTIBLE! Best of all is the aroma of warm peaches, is INDESCRIBABLE! I think this will become our favorite dessert for summer 2011.



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Grilled Peaches with Cinnamon Glaze
Great summer outdoor dessert for peach lovers! I am sure it will become one of your favorites.
Ingredients:
  • 5 ripe freestone peaches or nectarines (do not use cling peaches)
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup Frangelico (hazelnut liquor) see notes
  • Oil for greasing grille
  • Ice cream of your choice (I used Vanilla)
Instructions:
1. For cinnamon syrup: In a saucepan combine brown sugar cinnamon and Frangelico. Let it come to a simmer, stirring until sugar is completely dissolved. Remove from the heat.2. For peaches: Cut the peaches in half and twist apart. Brush each peach with the brown sugar sauce and place on the grill, cut side down. When nice grill marks are formed, brush with syrup again, flip the peaches and cook for a few minutes until tender or to taste.3. Serve peaches topped ice cream or alone. I served with vanilla ice-cream, topped with chopped pecans and left over syrup. Notes:
a) For the cinnamon syrup you can use 40 ml of water or corn syrup + 2 teaspoons of vanilla instead of liquor.
b) DO use freestone peaches for a more pleasant experience and nicer finish.
c) Make sure the grates are clean and brushed with oil before the peaches go on, this keeps them from sticking.
Details:
Total time: Yield: 5 servings


Receta de Melocotones a la Parrilla con Almíbar de Canela 
En español: AQUÍ



As a father has compassion on his children, so the LORD has compassion on those who fear him. - Psalm 103:13

 

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