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.


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