Grilled Peaches with Bourbon Hard Sauce

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Grilling fruit might be the best idea ever. Even competing with winners like sliced bread, electricity, and indoor plumbing, I think grilled fruit is a frontrunner. It’s almost like super low-maintenance pie–no crust, no oven, no fuss. Just split a peach, take out the pit, and toss it on the grill face down. In a couple of minutes, you have a warm, juicy dessert with a hint of smokiness. That’s really all there is to it!

To make a grilled peach really extra special, I made some hard sauce to go with. I ran across hard sauce in England (that and clotted cream, OMG) and have never really known what was in it. Turns out, it’s really just butter and sugar, so I suppose we shouldn’t be surprised it’s so good. For the peaches, I added a splash of bourbon to go with the smoky grilled flavor of the peaches.
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DSC_1189To grill the peaches, wait until you’ve cooked everything else, and the grill is cooling down. (My grill was sort of too hot when I made these, but I couldn’t wait!) Brush a teeny bit of olive oil on the cut size of the peach, and put the same side face-down on the grate. It should only take a couple of minutes, so watch carefully.

Bourbon Hard Sauce:
(from the Smitten Kitchen cookbook)

1/4 stick salted butter, at room temperature
1/2 cup powdered sugar
splash of bourbon (or vanilla extract)

Using a fork, mix everything together.

Drop a little dollop of hard sauce on each peach. Enjoy!

(Photo credits to Ryan Mayette)

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