{"id":7029800,"date":"2026-08-06T07:29:32","date_gmt":"2026-08-06T07:29:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/cinnamon-grilled-peaches-with-bourbon-glaze\/"},"modified":"2026-08-06T07:29:32","modified_gmt":"2026-08-06T07:29:32","slug":"cinnamon-grilled-peaches-with-bourbon-glaze","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7029800","title":{"rendered":"Cinnamon-Grilled Peaches with Bourbon Glaze"},"content":{"rendered":"


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Back to Barbecue Basics<\/a><\/h3>\n

\t\t\t\tPresented by Wildfire Outdoor Living<\/a><\/span><\/p>\n

\t\t\t\t\"Cinnamon-grilled
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By Steven Raichlen<\/p>\n

Some years ago, while researching Japanese barbecue, I found myself at a produce market in Tokyo. There, amid the Yubari king melons and giant Amaou strawberries, was a $70 peach.<\/p>\n

Flabbergasted, I asked the vendor how a single peach could cost $70. He explained the philosophical differences between Japanese and American agriculture.<\/p>\n

\u201cAn American farmer looks at a peach orchard and thinks about how many tons of peaches he will harvest,\u201d the vendor said. \u201cA Japanese farmer looks at his orchard and thinks that one tree will produce peaches far superior to all the rest. And on that tree, one branch will produce a peach so extraordinary, connoisseurs will line up to pay $70 for the privilege of buying it.\u201d (Sadly, I was not among them.) <\/p>\n

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Why Grill Peaches?<\/h2>\n

I\u2019m not going to tell you about a $70 peach this week, but I will tell you about a peach dish that tastes like a million bucks. It involves a spice, an herb, and a piece of cooking equipment near and dear to our hearts. You guessed it: the grill.<\/p>\n

The spice in question is cinnamon\u2014more precisely, the rolled bark of the tree that gives us ground cinnamon: the cinnamon stick. <\/p>\n

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Photo Credit: Steven Raichlen<\/small><\/p>\n

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The herb is celebrated across Planet Barbecue for its vibrant refreshing flavor: fresh mint.<\/p>\n

To put them together, you make mini kebabs with peach quarters and mint, using cinnamon sticks as skewers.<\/p>\n

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Photo Credit: Steven Raichlen<\/small><\/p>\n

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The Bourbon-Brown Sugar \u201cB3\u201d Glaze<\/h2>\n

Like all good barbecue, these grilled peach kebabs come with a sauce\u2014in this case, my \u201cB3\u201d sauce. The three Bs are bourbon, brown sugar, and butter, with a whisper of heavy cream to hold them together.<\/p>\n

Grill over a hot fire to caramelize the outside of the peaches, leaving the inside juicy and raw.<\/p>\n

The crowning touch? Serve the grilled peaches over ice cream. <\/p>\n

Summer never tasted so good!<\/p>\n

\"Cinnamon-grilled<\/p>\n

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Photo Credit: Steven Raichlen<\/small><\/p>\n

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How to Make Cinnamon-Grilled Peaches<\/h2>\n
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Ingredients<\/h3>\n