Saturday, December 31, 2011
Grilled Fruit with Bourbon Glaze
1/4 cup bourbon
2 sticks butter, softened
2 cups light brown sugar, packed firmly
2 lemons, juiced
1/2 cup water
Assorted fruit cut in 1/2 (peaches or plums)
Put the bourbon into a saucepan over medium-high heat and bring it to a boil.
Boil for 1 minute to burn off the alcohol.
Add the butter, brown sugar, lemon juice, and water. Bring to a boil whisking until all the sugar is dissolved.
Simmer for 5 minutes.
Let cool to thicken.
Toss fruit with the glaze to coat or brush glaze over fruit with a pastry brush. Place fruit on the grill and turn once when light grill marks appear.
Serve with ice cream and drizzle the remaining glaze over the fruit.