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Chef Jimmie Jones's Drunken Peaches

Rated as 5 out of 5 Stars
2

"These grilled peaches with extra spirit are the perfect accompaniment for ice cream. Recipe by Food City's corporate chef, Jimmie Jones."
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Ingredients

1 h 14 m servings 350
Original recipe yields 4 servings

Directions

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  1. Halve peaches and remove pits.
  2. In a large bowl, stir Chardonnay, honey, brown sugar, vanilla, and cinnamon together.
  3. Add peaches, ensuring they are liberally coated by marinade. Allow to marinate for 1 to 2 hours.
  4. Preheat grill to hot.
  5. 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.
  6. Coarsely chop pecans and lightly salt.
  7. 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.

Footnotes

  • Cook's Note:
  • Use up to 4 peaches.

Nutrition Facts


Per Serving: 350 calories; 12.1 53.4 3.1 29 101 Full nutrition

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Reviews

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I changed the Chardonnay to Evan Williams peach bourbon. They were yummy! I also reduced the marinade by half, added a pat of butter, and drizzled it on the top .