ORIGINAL RECIPES USED CAN BE FOUND HERE + HERE
PEACHES + BOURBON SAUCE
2 medium peaches
1 tablespoon oil
1 scoops ice cream (per serving)
1 tablespoon butter (optional, but so good)
1 tablespoon brown sugar
1/4 cup bourbon
CINNAMON TOAST TOPPING
4 slices brioche bread, torn or pulsed into fine crumbs (about 2 cups of crumbs)
4 tablespoons melted butter
2-5 tablespoons cinnamon sugar
Heat grill to medium-high.
To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add butter and cinnamon sugar coated bread, Transfer to the oven and bake 10-15 minutes, until toasted. Once bread has cooled add to a ziplock bag and beat with rolling pin until bread has crumbled.
Cut peaches in half and remove pits. Lightly brush soft side with oil.
Lay peaches facedown on grill and let cook 3-5 minutes. Optional: then move peaches skin-side down to a higher rack and let cook another 3-5 minutes to allow them to soften throughout.
While peaches are cooking, bring butter, brown sugar, and bourbon to a simmer in a small saucepan over low heat. Stir occasionally and simmer about 5 minutes, or until sauce thickens.
To serve: place two peach halves on plate, top with 1 scoop of vanilla ice cream and top with brown sugar bourbon sauce.
SHOP COOKING + GRILLING ESSENTIALS