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Grilled Peaches with Wine Syrup Two Ways

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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. 
  2. For the peaches: Preheat a gas grill to medium-high. 
  3. 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. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes 
  4. 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. 
  5. 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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