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Boozy Grilled Peaches<br />
With Brown Butter Frozen Custard<br />
Neda Hilliard – ZJ-25<br />
Peaches:<br />
4 large ripe freestone peaches<br />
2 Tbsp. honey<br />
1 Tbsp. lemon juice<br />
¼ cup butter<br />
1 cup brown sugar, packed<br />
¼ tsp. cinnamon<br />
Pinch nutmeg or allspice<br />
¼ cup warmed Rum or Brandy, minimum 80 proof<br />
¼ cup heavy cream<br />
Brown Butter Frozen Custard (recipe follows)<br />
• Halve peaches lengthwise and remove pit. Mix honey & lemon juice and brush cut<br />
peaches with mixture. Preheat electric grill to medium-high setting.<br />
• Place peach halves on heated grill, cut side down, until nice grill marks form. Remove<br />
peach halves, let cool for a moment, then slice each half into 4 wedges.<br />
• Melt butter in sauté pan. Add brown sugar and cinnamon, stirring until sugar slightly<br />
melts and a sauce forms. Add sliced peaches, cook for 1 minute per side. Remove pan<br />
from direct heat, then pour warmed rum or brandy over the peaches, and carefully<br />
flambé. Tilt the pan away from your face, stirring down until the flames go out. Stir in<br />
cream and serve warm peaches and sauce over a scoop of Brown Butter Frozen Custard.<br />
Brown Butter Frozen Custard<br />
1 stick (8 tablespoons) butter<br />
1 cup packed brown sugar<br />
Pinch salt<br />
8 egg yolks<br />
1 tablespoon vanilla extract<br />
2 1/2 cups heavy cream<br />
1/2 cup whole milk<br />
• Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally,<br />
until butter turns a deep golden color and you see dark flecks.<br />
• Transfer to a bowl and let cool until no longer warm to the touch, about 20 minutes.<br />
Serves 8<br />
59
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