Grilled Peaches with Smoked Brown Sugar and Rum Butter

Serves:  6
  • 3 tablespoons Kerrygold Unsalted Butter
  • 2 tablespoons smoked brown sugar
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons dark rum
  • 1/8 teaspoon nutmeg
  • 1 tablespoon vegetable oil
  • 4 ripe yellow peaches, halved, pitted
  • Vanilla ice cream

Prepare a moderate charcoal fire or preheat a gas grill to medium. Close grill lid and preheat to 375°F. Alternatively, heat a grill pan on the stove over medium heat. 

To prepare peaches: In a small saucepan, combine butter and sugar and place on the stove over medium heat. Stir constantly with a silicone spatula until the butter is melted and the sugar is dissolved, about 2 minutes. Whisk in the vanilla, rum and nutmeg. Transfer the glaze to a medium bowl and set aside.

Use a silicone brush to coat the grill grates with vegetable oil. Brush the peach halves with the glaze and place on the grill, cut side down. Grill until marks develop, about 4 minutes. Carefully turn the peaches and cook until tender, about 3 minutes more. Transfer grilled peaches to a cutting board and slice each peach half into 1/2-inch thick slices. Transfer to the bowl with the glaze and toss until well coated. 

To serve: Place a scoop of ice cream into six chilled dessert bowls and top with grilled peaches. Drizzle remaining glaze over and serve immediately. 


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