Chef Jimmie Jones's Drunken Peaches
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Ingredients1 h 14 m servings 350 cals
Original recipe yields 4 servings
- Halve peaches and remove pits.
- In a large bowl, stir Chardonnay, honey, brown sugar, vanilla, and cinnamon together.
- Add peaches, ensuring they are liberally coated by marinade. Allow to marinate for 1 to 2 hours.
- Preheat grill to hot.
- Lay peaches face-down over the grill for 4 to 6 minutes, or until exterior is seared and fruit is tender, basting with the wine-honey marinade. Remove peaches from heat.
- Coarsely chop pecans and lightly salt.
- Scoop vanilla bean ice cream into bowls. Immediately top with warm grilled peaches, a drizzling of the wine-honey marinade, chopped pecans, a dusting of cinnamon, and mint garnish.
- Cook's Note:
- Use up to 4 peaches.
Per Serving: 350 calories; 12.1 g fat; 53.4 g carbohydrates; 3.1 g protein; 29 mg cholesterol; 101 mg sodium. Full nutrition