Mix maple syrup, oil, bourbon, brown sugar, and silan or honey and pour the mixture over the peach halves, making sure to massage it well onto each peach. Let it marinate for two to four hours, mixing from time to time.
Place peaches on a hot, clean grill for about 10 minutes per side, or until it has nice grill marks and the sugar caramelizes a bit.
Put the extra marinade in a saucepan and bring to a boil. Allow to simmer for about 15 minutes. Or you can light the marinade from inside the pot with a lighter and then simmer it for only five minutes, since once the flame goes out, the alcohol has
mostly evaporated.To serve, place a scoop of ice cream on each hot peach, drizzle with marinade, and top with nuts of your choice.
Directions
Credits
Tips:
To oil your grill the easy way, heat the grill up
high, then turn off the burners, making sure the fire is totally out. Stand downwind and spray the hot grates with oil spray (I use avocado oil). It will smoke a lot, but that means the oils are polymerizing and creating a nonstick barrier. Then turn the flame back on and grill away!
Description:
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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GREAT RECIPE. WE LOVE, LOVED, LOVE iT!