Cinnamon-barbecued peaches

  • Preparation Time25 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
4 large ripe freestone peaches
8 (7.5cm) cinnamon sticks
8 fresh mint leaves
60g unsalted butter
55g firmly packed soft brown sugar
60ml dark rum
1/2 tsp ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving
1) Rinse the peaches and blot them dry with kitchen roll. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.

2) Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 mins.

3) Prepare and preheat the barbecue to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and griddle until nicely browned, 3 to 4 mins per side, basting with the rum and butter glaze. Spoon any remaining glaze over the griddled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.

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