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Grilled Peach Kebabs and Pound Cake with Jack Daniel’s Sauce

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Grilled Peach Kebabs and Pound Cake

The Jack Daniel’s sauce is what the County Line uses on its bread pudding. It’s a lively addition to many desserts.

Grilled Peach Kebabs and Pound Cake with Jack Daniel’s Sauce

Jack Daniel’s Sauce:
1/2 pound (2 sticks) butter
1/2 pound brown sugar (break up clumps so appearance is granular)
1/2 cup heavy whipping cream
1 ounce Jack Daniel’s whiskey or bourbon

4 large ripe freestone peaches
8 cinnamon sticks
Store-bought pound cake
8 fresh mint leaves, for garnish
Whipped cream
Cinnamon sugar

For the Jack Daniel’s Sauce: Place butter on a burner at a medium high setting. Melt butter (make sure not to burn). Break up brown sugar and slowly add to melted butter. Continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering. (Do NOT allow sauce to boil — if it does, it will thicken and become pralines.) Slowly add the heavy whipping cream, continue to stir the mixture as you do so. Blend well and immediately remove from heat. Add the Jack Daniel’s or bourbon. Mix well. Set aside.

Set  up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Cut the peaches in half, running the knife in a circular motion around the peach to the stone. Twist the halves in opposite directions to separate them. Pop out the stone with a spoon and discard. Cut each peach half in half. Using a pointed chopstick or metal skewer, make a started hol in the center of each peach quarter (from outside to the pit side). Skewer 2 peach quarters on each cinnamon stick. Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with the Jack Daniel’s sauce.

Slice the pound cake into 1/2-inch slices. Place the pound cake on a clean and well-oiled grill. Grill each side for 1 minute. Do not move the pieces of pound cake until nice grill marks have been made. Remove.

Place 2 pieces of cake on a plate with a peach quarter on top of each slice. Drizzle with Jack Daniel’s sauce and serve with mint, whipped cream and a pinch of cinnamon sugar.

Makes 8 servings.

From Garrett Stephens/The County Line

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