Chef Jimmie Jones's Drunken Peaches

2 made it | 1 reviews | 1 photos

Recipe by: Food City

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

Directions

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.

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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

Reviews

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Melissa Evans Wilder
- 6
- 2

8/27/2018

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 .

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Chef Jimmie Jones's Drunken Peaches

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