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Barbecue Secrets

Recipe of the Week:

Aug 12, 2011

Whiskey and Honey-planked Peaches

Makes 8 servings

This delicious recipe is based on the technique of planking god Ted Reader. You can easily substitute ripe pears or nectarines for the peach halves. The key is to use perfectly ripe freestone peaches so it’s easy to halve and peel them.

1 cedar plank, soaked for 6 hours or overnight

3/4 cup | 175 mL Jack Daniel’s Tennessee Whiskey

1/2 cup | 125 mL honey

freshly ground black pepper to taste

freshly grated nutmeg to taste

8 ripe but firm freestone peaches, peeled and halved

1 Tbsp | 15 mL fresh lemon juice

1 cup | 250 mL whipped cream, sweetened with  

a dash of Amaretto, or premium vanilla ice cream

8 sprigs fresh mint 

        Combine the whiskey and honey in a small saucepan over medium-high heat. Season the mixture with the pepper and nutmeg. Bring it to a boil, reduce the heat, and simmer it until the liquid is reduced by half. Remove it from the heat and cool it.

         Arrange the peaches cut side up in a dish just large enough to hold them in one layer and brush them with the lemon juice. Spoon 1 Tbsp | 15 mL whiskey-honey mixture over each peach and let them marinate for 1 hour.

            Preheat the grill to high. Place the soaked plank on the grill, close the lid, and bake it for 3–5 minutes, or until it begins to crackle and smoke. Carefully lift the lid, place the peaches on the plank, cut side up, and close the lid. Cook them for 3–5 minutes, or until the peaches are hot and tender and starting to char on the edges. Remove them from the plank and transfer them to dessert plates. Garnish each peach with a dollop of whipped cream or ice cream, drizzle it with the remaining bourbon-honey mixture, add a sprig of mint, and serve the peaches immediately.

SAFETY NOTE: Keep a spray bottle filled with water next to the grill to extinguish any flames – sometimes the corners of the plank will catch fire. You should always have a fire extinguisher near your grill in any case.