Grilled Peaches with Wine Syrup Two Ways

Total Time:
30 min
10 min
20 min

4 servings

  • Wine Syrup:
  • 2 1/2 cups red Spanish table wine
  • 1/2 cup peach nectar
  • 1/4 cup brandy
  • 1/4 cup plus 2 tablespoons sugar
  • 2 tablespoons honey, plus more for garnish
  • 2 cinnamon sticks
  • 1 vanilla bean, split
  • Peaches:
  • 1/2 stick unsalted butter
  • 6 ripe peaches, halved and pitted
  • Sugar
  • Ground cinnamon
  • Chutney:
  • Ground cinnamon
  • Fresh mint leaves
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • Dessert:
  • 1/2 cup creme fraiche
  • Honey
  • Fresh mint leaves

For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.

For the peaches: Preheat a gas grill to medium-high.

Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Sprinkle the remaining cut sides of the peaches with sugar and cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes

For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.

For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.

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    This recipe is featured in:

    Sweet Summer Desserts