Grilled Peaches Get Even Better with Bourbon

Preparation

1. Prepare an outdoor grill. Wash, halve, and pit the peaches.

2. Combine the butter pieces and brown sugar in a cold small skillet. Place the pan over low heat and, using a fork, mash the brown sugar into the butter as it slowly melts. As soon as the butter bits have melted, remove the pan from the heat (you do not want to create a caramel or heat too quickly and have the butter and sugar separate). Continue to stir off of the stove with a whisk until the brown sugar has dissolved and the mixture is smooth and creamy.

3. Dip the cut sides of the peach halves in the brown sugar–butter glaze to lightly coat, and grill them, cut-sides down, over medium heat for 3 minutes. Turn the fruit over and grill 1 to 2 minutes more, or until you have distinctive grill marks and the fruit is nicely caramelized. Transfer the peach halves, cut-sides up, to a platter and tent lightly with foil to keep warm. 

4. Return the skillet with the remaining brown sugar–butter glaze to the stove over low heat for 30 to 45 seconds, whisking often, to warm through. Add the bourbon and swirl it around the pan to evenly distribute. Using a long match or lighter, ignite the bourbon to flambé the sauce. Once the sauce starts to simmer, shake the pan from time to time (keep the lid nearby just in case) to keep it from scorching. The flame will go out once the alcohol burns off. Remove the pan from the heat and whisk in the salt and lemon juice. Drizzle the warm sauce over the grilled peaches and serve with bourbon whipped cream (recipe follows), or simply whipped cream or vanilla ice cream. Garnish with baby basil or mint leaves.

5. For the bourbon whipped cream: Beat the cream and powdered sugar with an electric mixer at medium speed to soft peaks. Add the bourbon, and continue beating to stiff peaks. Store covered in the refrigerator up to 1 day.