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Bacon-Grilled Peaches with Double Char Glaze

Bacon-Grilled Peaches with Double Char Glaze

“Here’s an appetizer bursting with summer flavors: ripe peaches, smoky bacon, and a sweet bourbon brown sugar glaze to bring them together. Ideally, you’ll start with freestone peaches—easier to quarter. Nothing says summer better than a juicy ripe peach. Look for fruit that’s slightly yielding when squeezed between your thumb and forefinger. If necessary, let ripen in a paper bag at room temperature for a few days—the smell and feel will tell you when the peaches are ready.”
—Steven Raichlen
Serves
4
Ingredients Directions

Ingredients

  • 4 gorgeous ripe peaches, pitted and quartered
  • 8 strips bacon, cut in half widthwise
  • Vegetable oil for oiling the grill grate
  • 1 cup toasted pecans, coarsely chopped

FOR THE GLAZE

You’ll also need: toothpicks

Directions

  1. Wrap each peach quarter crosswise with bacon and secure with toothpicks.
  2. Make the glaze: Melt the butter in a saucepan. Add the brown sugar and Double Char. Bring the mixture to a boil, whisking well, and boil until syrupy, 2 minutes.
  3. Set up your grill for direct grilling and heat to medium-high. Brush or scrape the grill grate clean and oil it well. Arrange the bacon-wrapped peaches on the grate and grill until the bacon is sizzling and browned on all sides, 1 to 2 minutes per side, turning with tongs. As the peaches grill, baste them with the Double Char glaze.
  4. Transfer the peaches to a platter or plates. Pour any remaining glaze over them and dust with the chopped toasted pecans.