This week I’m keeping my To Make and To Do lists pretty simple. I have a whole bunch of goals for the summer so here’s to ticking off two more!
I’m making time to read books. I used to read just for fun all the time in high school and college, but this past year I haven’t read nearly enough. Normally I prefer anything to a Brontë novel, but I’ve had Shirley by Charlotte sitting on my bookshelf since 2003 so I thought it was high time to give it a shot.
So far Shirley is satisfying my “I want to read a story!” mood, but mostly it makes me want to re-read Middlemarch.
Try a new recipe. The Friday before our Indonesian BBQ party I heard this story on NPR and knew I had to try it! I’m usually pretty cautious about which recipes to use for entertaining, but this sounded so good (and easy). Plus I had fresh mint in my herb garden and wanted to use it, so I bought some bourbon and got to work!
Grilled Peaches with Mint on Cinnamon Sticks with a Bourbon Sauce
- 4 large ripe freestone peaches
- 8 cinnamon sticks (each 3 inches long)
- 1 bunch fresh mint
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup bourbon
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 pint peach or vanilla ice cream (optional) for serving
Rinse the peaches and blot them dry with paper towels. Cut each peach in half along the crease, running your knife in a circular motion around the peach and cutting to the pit. Twist the halves in opposite directions to separate them. Using a spoon, pry out and discard the pit. Cut each peach half in half. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the two quarters.
Combine the butter, brown sugar, bourbon, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the grill grate. Place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the bourbon and butter glaze. Scoop ice cream into bowls or martini glasses and arrange the peaches on top. Spoon any remaining glaze over the grilled peaches and serve at once.
I wish I could post the smell of the bourbon sauce. I want to bottle it so I can smell it everyday. What do you think? Would bourbon, butter and cinnamon make a pretty perfume?