Bourbon Glazed Peaches Recipes

FAITH'S BOURBON GLAZED PEACHES ON THE GRILL

Steps:

• Set the outdoor gas grill on low heat. Chop and toast pecans in a toaster oven, watching carefully not to burn them. Set them aside.
• In a saucepan, add the bourbon, butter, brown sugar, lemon juice and water. Stir and let it boil softly on the stovetop for about a minute, until the sugar is dissolved and the alcohol has burned off. Turn the heat to simmer and let it softly bubble for about 5 minutes. Place the peach halves in a baking dish and pour the syrup over them, using a pastry brush to paint the glaze on evenly. Let them sit covered in the glaze at room temperature for 30 minutes.
• Using tongs, place the peach halves on the grill, cut side down, and cook them for five minutes or until they caramelize but don't burn. Flip them over and cook the reverse side for five minutes, or until they soften and brown. Serve each person two halves on a scoop of ice cream and sprinkle on toasted pecans.

BOURBON GLAZED CHICKEN AND PEACHES

Steps:

• mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
• heat a non stick grill pan coated with cooking spray over med hi heat.
• remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
• spoon sauce over chicken and peaches.

BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM

Steps:

• Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
• Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
• Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.

BOURBON GLAZED PEACHES

Steps:

• Thaw peaches in microwave.
• Combine remaining ingredients in small saucepan over medium heat.
• Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.

PEACH BOURBON GLAZED SHRIMP

Steps:

• Peel and devein the shrimp, if needed. Add 3 tbsp of oil to the shrimp. Season the shrimp with salt, paprika, and black pepper.
• If grilling, allow the wooden skewers to soak for a few minutes in water to prevent excessive burning. Add the shrimp to the skewers. Place the finished shrimp or skewers in a bowl or aluminum pan and refrigerate.
• Mix all of the ingredients for the glaze in a small saucepot. Bring the mixture to a boil and then return to low heat. Allow the glaze to simmer for about 3 -5 minutes.
• Heat a large cast-iron skillet, saute pan, or grill with 3 tbsp of oil on medium-high heat. Add the shrimp (or skewers) to the pan or grill in batches and sear on both sides.
• When the shrimp are almost finished cooking add the glaze and baste the shrimp in the glaze. If grilling, brush the glaze on both sides of the skewers with a pastry brush. Garnish with minced parsley and serve the remaining glaze.