by Stefano Coppola
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A&M's Testing Notes:
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4 ripe peaches, prefferably loose stone Ask a question about this ingredient
1/2 cup canola oil Ask a question about this ingredient
1/2 cup Kentucky Bourbon Ask a question about this ingredient
2 cups dark brown sugar Ask a question about this ingredient
4 sprigs mint Ask a question about this ingredient
2 cups premium vanilla bean ice cream Ask a question about this ingredient
Preheat grill to high
Ask a question about this stepPick leaves off mint sprigs.
Ask a question about this stepMake the glaze- combine bourbon, brown sugar, & mint stems in a small saucepot over medium heat. Allow sauce to reduce 5 min, remove stems.
Ask a question about this stepHalf peaches & remove stone, brush with canola oil
Ask a question about this stepGrill peaches, flesh side down and covered, for 2 minutes.
Ask a question about this stepRotate 180 degrees and grill, covered, about 2 more minutes- depending on how ripe the peaches are.
Ask a question about this stepPlate peaches, flesh side up, and drizzle with glaze.
Ask a question about this stepTop with ice cream and garnish with mint leaves.
Ask a question about this stepCan other dark liquors be substituted for bourbon? I have brandy...
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
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After separating the mint leaves from the stems, Stefano Coppola had us keep the stems for the glaze. Clever!
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We ended up halving the recipe for the glaze, with no effect.
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Our glaze cooked very quickly, but in order to avoid it getting too thick, we used a medium-low flame, and watched it carefully.
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Our starting peaches. They looked beautiful, but like people, it's what's on the inside that counts. After two were tossed, we ended up using a nectarine and a couple of donut peaches instead. They all worked very well.
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Our peaches grilled very quickly, and while we used a very very hot grill, it really only took 2-3 minutes altogether.
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The sauce hardened a bit under the ice cream -- truly delicious. Err on the side of more sauce...
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Voila!
The peaches sound amazing, but I'm underwhelmed at the idea of vanilla ice cream with them. Any other type of ice cream come to mind? Would ginger be too much?