This Father’s Day give dad a second gift he can enjoy while he’s wearing that lovely tie you bought.
When dad is done being master of fire, having grilled up steaks and chicken to the rousing applause of everyone on his special day, get him to put his feet up for a while you prepare this luscious Father’s Day dessert as cooked up by Char-Broil® All-Star David Olson.
- Your grill doubles as an oven with the lid closed, which is perfect for fruit-based desserts.
- Apply a light brushing of canola oil as an intermediary between the fruit and grill grates.
- Baste fruit with the marinade throughout the grilling process to add a caramelized exterior to the peaches.
- Other great fruits for grilling: crisp apples, watermelon, pineapple, mango, banana, plum and fig.
Grilled Georgia peaches bathed in a bourbon and honey marinade have never been so happy.
- 4-6 ounces quality bourbon
- ¼ cup honey, plus additional honey for topping
- ¼ cup brown sugar
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon 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
- 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.