Back to Barbecue Basics
By Steven Raichlen
Some years ago, while researching Japanese barbecue, I found myself at a produce market in Tokyo. There, amid the Yubari king melons and giant Amaou strawberries, was a $70 peach.
Flabbergasted, I asked the vendor how a single peach could cost $70. He explained the philosophical differences between Japanese and American agriculture.
“An American farmer looks at a peach orchard and thinks about how many tons of peaches he will harvest,” the vendor said. “A Japanese farmer looks at his orchard and thinks that one tree will produce peaches far superior to all the rest. And on that tree, one branch will produce a peach so extraordinary, connoisseurs will line up to pay $70 for the privilege of buying it.” (Sadly, I was not among them.)
Why Grill Peaches?
I’m not going to tell you about a $70 peach this week, but I will tell you about a peach dish that tastes like a million bucks. It involves a spice, an herb, and a piece of cooking equipment near and dear to our hearts. You guessed it: the grill.
The spice in question is cinnamon—more precisely, the rolled bark of the tree that gives us ground cinnamon: the cinnamon stick.
Photo Credit: Steven Raichlen
The herb is celebrated across Planet Barbecue for its vibrant refreshing flavor: fresh mint.
To put them together, you make mini kebabs with peach quarters and mint, using cinnamon sticks as skewers.
Photo Credit: Steven Raichlen
The Bourbon-Brown Sugar “B3” Glaze
Like all good barbecue, these grilled peach kebabs come with a sauce—in this case, my “B3” sauce. The three Bs are bourbon, brown sugar, and butter, with a whisper of heavy cream to hold them together.
Grill over a hot fire to caramelize the outside of the peaches, leaving the inside juicy and raw.
The crowning touch? Serve the grilled peaches over ice cream.
Summer never tasted so good!
Photo Credit: Steven Raichlen
How to Make Cinnamon-Grilled Peaches
Ingredients
- 4 large ripe freestone peaches
- 1 bunch large fresh mint leaves
- 8 cinnamon sticks
For the B3 Glaze
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 1/4 cup (4 tablespoons) unsalted butter
- 2 tablespoons heavy cream
- 1 pint vanilla ice cream, for serving
You’ll also need: Bamboo skewer and martini glasses
Instructions
-
Cut each peach in half along the crease, running your knife in a
circular motion around the peach and cutting to the pit. Twist the
halves in opposite directions to separate them. Using a spoon, pry
out and discard the pit. Cut each peach half in half. -
Using a bamboo skewer, poke a starter hole through the middle of
each peach quarter. Skewer 2 quarters on each cinnamon stick,
placing a fresh mint leaf between them. -
Make the B3 glaze: Combine the bourbon, brown sugar, butter, and
heavy cream in a saucepan and bring to a boil over high heat. Let
the glaze boil until thick and syrupy, about 3 minutes. -
Set up the grill for direct grilling and heat to high. Brush and
oil the grill grate. -
Arrange the peaches on the hot grate and grill until nicely
browned, 3 to 4 minutes per side, basting frequently with the
bourbon glaze. -
Spoon the ice cream into martini glasses. Place 2 peach skewers in
each glass and spoon the remaining bourbon glaze on top. Garnish
each with a sprig of mint and serve at once.
Frequently Asked Questions
What kind of peaches are best for grilling?
Use large, ripe freestone peaches. Freestone peaches are easier to separate from the pit, making them simpler to quarter and thread onto the cinnamon sticks.
Do you need to peel peaches before grilling them?
No. Leave the skins on the peaches. The skins help the peach quarters hold their shape on the grill and make them easier to handle.
How long do peaches take to grill?
Grill the peach skewers over high direct heat for 3 to 4 minutes per side. The peaches should be lightly browned and caramelized on the outside while remaining juicy inside.
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Looking for more summer grilling inspiration? Check out our Summer Grilling Guide.