Grilled Peaches Foster with Ice Cream</span>
Adapted from Grill it! By Bobby Flay
from Savoring Time in the Kitchen
Serves 4
9 tablespoons unsalted butter
1/2 cup light brown sugar, packed
6 peaches, slightly under-ripe, halved and pitted
1/4 cup canola oil
1/2 cup Cognac
1/4 teaspoon ground cinnamon
Pinch of salt
1/2 cup pecans, toasted and chopped
2 cups vanilla ice cream
In a medium saucepan over medium-high heat, add the butter and brown sugar and cook, stirring frequently, until the sugar is melted and the mixture bubbles and thickens, about 5 minutes. Set aside.
Brush the peaches with oil and grill, cut side down, about 3 minutes. Turn and grill for 3-4 minutes more. Remove from grill and allow to cool slightly. Cut into slices or dice.
Remove the pan with the brown sugar/butter sauce from heat and add the Cognac. Using a long match or fire-starter, ignite the liquor and let the flames subside. Stir in the cinnamon, salt, and toasted pecans.
Scoop about ½ cup of vanilla ice cream into a serving dish. Add the grilled, sliced peaches and spoon some of the pecan sauce over the top.