The grocery stores have local peaches now, so I had to pick some up. Since we grilled out on Saturday, I decided to make bourbon peaches. In theory you make them in the oven, but they’re perfect to put on the grill to cook while you’re eating dinner.

Bourbon Peaches

3 fresh peaches
2 tbsp butter
1/4 cup brown sugar
fresh grated nutmeg
2 tbsp bourbon.

Blanch the peaches by dropping them in boiling water for 30 to 60 seconds and then placing them in an ice bath. (This makes the skins slip right off.)

Slice the peaches in half, then peel and pit them.

Place peaches, flat side down, in the rectangular bowl in which they’ll be baked.

I use an old bread pan, which works very well on the grill.

Place slices of butter around the pan. Sprinkle brown sugar and nutmeg over the peaches. Pour bourbon over the peaches.

Cover pan with foil, and then place on the grill to bake while you’re eating. Peaches are done when they’re soft and the sauce is boiling. (Longer on the grill will not hurt the peaches, but if it’s a long dinner you might want to place them over indirect heat rather than direct.)

Divide peaches into bowls, splitting the syrup evenly between the bowls, or saving a larger portion for yourself, depending upon how much you like your guests.

Serving can be one or two halves, depending upon how generous you’re feeling.

Serve with vanilla ice cream and eat.