Nothing says summer comfort food like some freshly grilled fruit topped with good old-fashioned vanilla ice cream, and nothing says Georgia like its state fruit. So: Atlanta Falcons fans, this mouthwatering dessert was made just for you. (But don’t worry, anyone can easily enjoy this easy-to-make sweet treat at a tailgate or at home.) Recipe and photo courtesy of Char-Broil.
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Makes 4 servings
Prep time 5 min.
Cook time 70 min.
Ingredients
4-6 oz quality bourbon ¼ cup honey, plus additional honey for topping ¼ cup brown sugar 1 Tbsp canola oil 1 tsp vanilla extract 1 tsp almond extract ½ tsp cinnamon, with additional for topping 4 Georgia peaches, halved and pits removed 2 cups light whipped topping 1 cup roasted salted almonds, coarsely chopped 3-4 sprigs fresh mint
How to make it
Preheat the grill to medium-high. In a large bowl, whisk the bourbon, honey, brown sugar, canola oil, extracts and cinnamon. Add the peaches and stir to evenly coat them with the bourbon/honey mixture. Cover and marinate for one hour. Pull the peaches from the marinade and lay them flesh-side down on the grill for 2-3 minutes, or until the char marks are well defined. Flip them over to skin-side down, liberally slathering the exposed flesh with the bourbon/honey marinade. Grill an additional 2-3 minutes, or until the fruit is tender and the marinade has caramelized on the flesh. Remove the peaches from the heat and put them into four bowls, topping with a dollop of whipped topping. Immediately top with a light drizzling of honey, a handful of chopped almonds, and a dusting of cinnamon. Garnish with mint.
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Nothing says summer comfort food like some freshly grilled fruit topped with good old-fashioned vanilla ice cream, and nothing says Georgia like its state fruit. So: Atlanta Falcons fans, this mouthwatering dessert was made just for you. (But don’t worry, anyone can easily enjoy this easy-to-make sweet treat at a tailgate or at home.)
Recipe and photo courtesy of Char-Broil.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 5 min.
Cook time 70 min.
Ingredients
4-6 oz quality bourbon ¼ cup honey, plus additional honey for topping ¼ cup brown sugar 1 Tbsp canola oil 1 tsp vanilla extract 1 tsp almond extract ½ tsp cinnamon, with additional for topping 4 Georgia peaches, halved and pits removed 2 cups light whipped topping 1 cup roasted salted almonds, coarsely chopped 3-4 sprigs fresh mint
How to make it
Preheat the grill to medium-high. In a large bowl, whisk the bourbon, honey, brown sugar, canola oil, extracts and cinnamon. Add the peaches and stir to evenly coat them with the bourbon/honey mixture. Cover and marinate for one hour. Pull the peaches from the marinade and lay them flesh-side down on the grill for 2-3 minutes, or until the char marks are well defined. Flip them over to skin-side down, liberally slathering the exposed flesh with the bourbon/honey marinade. Grill an additional 2-3 minutes, or until the fruit is tender and the marinade has caramelized on the flesh. Remove the peaches from the heat and put them into four bowls, topping with a dollop of whipped topping. Immediately top with a light drizzling of honey, a handful of chopped almonds, and a dusting of cinnamon. Garnish with mint.
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Makes 4 servings
Prep time 5 min.
Cook time 70 min.
Ingredients
4-6 oz quality bourbon ¼ cup honey, plus additional honey for topping ¼ cup brown sugar 1 Tbsp canola oil 1 tsp vanilla extract 1 tsp almond extract ½ tsp cinnamon, with additional for topping 4 Georgia peaches, halved and pits removed 2 cups light whipped topping 1 cup roasted salted almonds, coarsely chopped 3-4 sprigs fresh mint
How to make it
Preheat the grill to medium-high. In a large bowl, whisk the bourbon, honey, brown sugar, canola oil, extracts and cinnamon. Add the peaches and stir to evenly coat them with the bourbon/honey mixture. Cover and marinate for one hour. Pull the peaches from the marinade and lay them flesh-side down on the grill for 2-3 minutes, or until the char marks are well defined. Flip them over to skin-side down, liberally slathering the exposed flesh with the bourbon/honey marinade. Grill an additional 2-3 minutes, or until the fruit is tender and the marinade has caramelized on the flesh. Remove the peaches from the heat and put them into four bowls, topping with a dollop of whipped topping. Immediately top with a light drizzling of honey, a handful of chopped almonds, and a dusting of cinnamon. Garnish with mint.
Makes 4 servings
Prep time 5 min.
Cook time 70 min.
Prep time 5 min.
Cook time 70 min.
Prep time
5 min.
Cook time
70 min.
Ingredients
- 4-6 oz quality bourbon
- ¼ cup honey, plus additional honey for topping
- ¼ cup brown sugar
- 1 Tbsp canola oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp cinnamon, with additional for topping
- 4 Georgia peaches, halved and pits removed
- 2 cups light whipped topping
- 1 cup roasted salted almonds, coarsely chopped
- 3-4 sprigs fresh mint
How to make it
Preheat the grill to medium-high. In a large bowl, whisk the bourbon, honey, brown sugar, canola oil, extracts and cinnamon. Add the peaches and stir to evenly coat them with the bourbon/honey mixture. Cover and marinate for one hour. Pull the peaches from the marinade and lay them flesh-side down on the grill for 2-3 minutes, or until the char marks are well defined. Flip them over to skin-side down, liberally slathering the exposed flesh with the bourbon/honey marinade. Grill an additional 2-3 minutes, or until the fruit is tender and the marinade has caramelized on the flesh. Remove the peaches from the heat and put them into four bowls, topping with a dollop of whipped topping. Immediately top with a light drizzling of honey, a handful of chopped almonds, and a dusting of cinnamon. Garnish with mint.
Preheat the grill to medium-high. In a large bowl, whisk the bourbon, honey, brown sugar, canola oil, extracts and cinnamon. Add the peaches and stir to evenly coat them with the bourbon/honey mixture. Cover and marinate for one hour.
Pull the peaches from the marinade and lay them flesh-side down on the grill for 2-3 minutes, or until the char marks are well defined. Flip them over to skin-side down, liberally slathering the exposed flesh with the bourbon/honey marinade.
Grill an additional 2-3 minutes, or until the fruit is tender and the marinade has caramelized on the flesh. Remove the peaches from the heat and put them into four bowls, topping with a dollop of whipped topping.
Immediately top with a light drizzling of honey, a handful of chopped almonds, and a dusting of cinnamon. Garnish with mint.
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