- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 451
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 65 g
- Protein
- 5 g
- Cholesterol
- 57 mg
- Sodium
- 106 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 451
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 65 g
- Protein
- 5 g
- Cholesterol
- 57 mg
- Sodium
- 106 mg
Ingredients
Directions
- Combine the pineapple juice and honey in a medium saucepan over medium-high heat. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add the tequila and continue to cook for 2 more minutes. Turn off the heat and set aside.
- Meanwhile, prepare a barbecue or grill pan to medium-high. Spread the butter over each peach half and grill, flat-sides down, until warmed through, about 4 minutes. Add the grilled peaches to the tequila syrup and let stand 20 minutes before serving.
- Serve the peaches with frozen yogurt and drizzle with tequila syrup.
- Cook's Note: The peaches can stand in the syrup, covered, up to 2 hours at room temperature.
