Best 6 Drunken Grilled Peaches Recipes

CANNING BOURBON PEACHES

Steps:

• Blanch peaches and remove the skins. For the instructions under tips for removing the skins.
• In a separate pot add water and sugar to create the simple syrup. Bring the syrup to a boil, stirring often to help the sugar dissolve.
• Cut peach slices to 1/2-inch thick.
• Fill jars with the sliced peaches leaving a 1 inch headspace.
• Add enough simple syrup to cover the peaches.
• Next add 1 to 2 tablespoon of bourbon.
• Remove air bubbles using the air bubble remover
• Add additional syrup or bourbon if needed.
• Using a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings to finger tight.
• Process jars in a steam canner or boiling water canner based on the time provided bleow.
• Remove jars from canner and allow the jars to rest for 12 hours. Place any jars which have not sealed into the refrigerator and use first.

DRUNKEN GRILLED PEACHES

Steps:

• 1. To make the marinade you combine brown sugar, vanilla, bourbon, and water. Put in a plastic baggie.
• 2. Then peel and slice your peaches about 1/4" thin and add to the marinade. Make sure all the peaches are in the marinade. Refrigerate for about 30 minutes or longer if you can do this ahead of time.
• 3. Make sure you oil your grill sheet or pan. Remove the peaches from the marinade. You don't have to save this unless you want to drink it ;). Put them on the grill sheet, put the tray on a medium heat side of the grill.
• 4. Grill them, turning once, until warmed through. About 7-8 minutes per side.
• 5. I add the peaches to some strawberries and blueberries. Slice angel food cake and top with Cool Whip. I hope you enjoy this as much as we do.

GRILLED PEACHES WITH CINNAMON SUGAR BUTTER

Steps:

• In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
• Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

DRUNKEN PEACHES

Steps:

• Mix the sugar, cinnamon, and Chianti Classico in a carafe.
• Add the peaches, and chill for about half hour before serving.

SIMPLEST GRILLED PEACHES

Steps:

• Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
• Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
• Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

DRUNKEN PEACHES (CANNING)

Steps:

• Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
• Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
• Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
• Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
• Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.