- 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.