Kahlua-Spiked Grilled Peaches

 

 

I never see the first-of-the-season peaches in the store. No, I know they're here when I catch their sweet, rich scent l as I walk by. I can't resist buying some right then and there. I tell myself that I'll figure out what I'll make with them when I get home.

The weather has been so nice this spring and early summer that I've been grilling more than usual. Thus, grilled peaches seemed like the perfect thing to make. I also wanted to make some syrup so that could I spoon the syrup and peaches over vanilla ice cream. There are a few recipes I've seen combining canned peaches with Kahlua liqueur and spices, and the combination has always sounded delicious, so I used a couple of the various recipes as a guide to make my syrup. The spices and coffee-flavored liqueur were a perfect match with the subtle smokiness of the peaches. By the way, the alcohol in the Kahlua cooks out of the syrup, so these won't give anyone a buzz.

Kahlua-Spiked Grilled Peaches

1/3 cup brown sugar
1/4 cup Kahlua or other coffee flavored liqueur
1/4 cup water
1 tablespoon lemon juice
1 (2-inch) cinnamon stick
4  whole cloves
1/2 teaspoon vanilla
8 peaches

In a small saucepan, heat the brown sugar, Kahlua, water, lemon juice, cinnamon stick, and cloves. Cook on high until bubbles form around the edges of the pan, then turn down the heat to low and cook for 5 minutes, stirring occasionally. Remove from the heat, stir in the vanilla, and set aside.

Cut peaches from top to bottom all around the pit, and then twist the halves in opposite directions to open. Use a small spoon or paring knife to cut out the pit.  Prepare coals for grilling. 

If you're using a grill pan: cut each peach half into two or three slices. Spray grill pan with cooking oil spray and cook, turning once or twice, until tender, about 5-7 minutes. 

If you're cooking the peaches directly on the grill: Place peach halves cut side down on the well-oiled grill grate.  Cook the peaches until tender, moving them around the grill a couple of times to prevent them from burning, for about 5-7 minutes. Remove from the grill and cut each half into two or three slices.

Transfer the peaches to a serving bowl. Remove the cinnamon stick and cloves from the syrup and pour over the peaches.

Serves 6-8.