BBQ46/17: Maple grilled peaches with a salted caramel rum sauce

BBQ46/17: Maple grilled peaches with a salted caramel rum sauce:

Maple Grilled Peaches: After I posted the photos for BBQ45/17: Dirty Planked Spatchcock Chicken all the feedback and questions were for the desert which my wife made! MrsKungFuBBQ is a very confident cook who can make up recipes (whereas I tend to follow a recipe 99% of the time!) and this was one of those dishes that she just made up but it was fantastic and she has written it up as a few folk were asking for it. I enjoyed it so much that I am hoping she cooks it again in future!

For the peaches

  • 2 just ripe peaches
  • 2 tbsp butter
  • 1 tsp cinnamon
  • 1 tbsp maple syrup

For the syrup

  • ½ cup rum (I used Mount Gay)
  • ¼ cup granulated sugar
  • 2 tbsp milk (I used oat milk but cows milk should also do the trick)
  • 1 tsp vanilla extract
  • Pinch of sea salt (I used Maldon)
  • A small handful of roasted pecans (just pop in the oven for 5 mins or so)
  1. Pour rum (bourbon would be more traditional to the BBQ world, sub if you wish), salt and sugar into a saucepan and heat until it reaches a slow boil, turn down the heat and allow to simmer until it goes a lovely rich caramelly colour, around 10 minutes but keep your eye on it. Do not be tempted to stir at any point, only swirl the pan.
  2. Remove from the heat and add the milk, vanilla extract and stir.  You can now taste and add more booze if it needs it.
  3. Add your roasted pecans and your sauce is done.
  4. Cut down into the peach until you reach the pit then turn so you cut all around the fruit, twist to make two halves.  Remove the pit using brute force or a teaspoon, your choice.
  5. Melt the butter and mix in the cinnamon and maple syrup and stir to combine.
  6. Using a pastry brush, brush all over the fruit and set aside.

Once you have finished your awesome main course cook, it’s time to grill your peaches!

  1. Brush oil on the grill over indirect heat to prevent the fruit from sticking. Place the peaches cut side down and leave them for around 5 minutes.  Don’t move them or you will get blurry grill marks and your peaches will be less instagram-worthy. Take a peek and if they are nice and charred, turn them very carefully.  Cook for another 5 minutes or so until the same result is achieved on the bottom.

You can now plate up!  Add peaches and your favourite vanilla ice cream to a plate then drizzle the sauce over and around making sure to get plenty of pecans on each plate.



What I would do differently next time….  I need to check the caramel sauce, I will update this post when I do.  The sauce I had in a bowl with peaches and yogurt was pourable, sticky and delicious, however, the one I plated up to look all fancy for the boss, the caramel hardened a bit and was more difficult to eat.  Watch this space…or feel free to comment if you know what I’ve done wrong!


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