If I could have any fruit tree I wanted in my backyard, it would definitely be a peach tree.
When I was growing up in California, we had three orange trees, a lemon tree, an apricot tree and an apple tree…but I thought, oh, I want a peach tree!
Fresh, ripe peaches are one of the loveliest of fruits. I truly look forward to eating, baking and cooking with them every summer, in both sweet and savory ways.
Today I’m sharing my third recipe with Land O’Lakes, and when I was brainstorming about what kind of recipe I wanted to do for this summertime post, grilled peaches with butter sauce instantly came to mind.
Peaches and butter are best friends.
And since I love brown butter so much, I decided to do a classic butter sauce, but brown the butter and added a little bourbon.
Good things happened. It’s such a simple, delicious sauce to drizzle on the peaches!
To get started, grab a skillet and a half stick of Land O Lakes® Salted Butter.
I still remember when I first saw the Land O Lakes® Butter in Half Sticks at my grocery store, I was REALLY excited! The wrapper preserves the freshness of the butter and protects it, so I love that I can use smaller amounts instead of rewrapping the leftover butter.
To get the sauce going, melt the butter over medium heat.
After the butter has melted, it will begin to foam and turn a blond color.
Then after a few more minutes of cooking, the foaming will subside and the milk solids will turn brown.
Smells good, huh? Brown butter is pretty fragrant stuff.
Measure 1/4 cup of bourbon (or, you can just eyeball it).
Remove the skillet from the heat and, standing back, carefully add the bourbon. The mixture will sputter as the Bourbon stops the milk solids in the butter from browning.
Add some brown sugar.
Bring the mixture to a boil, to dissolve the sugar.
Once the sauce has finished cooking, dip the peaches in the sauce for only 30 to 60 seconds.
Put them cut-side down onto a grill for a few minutes, until the peaches caramelize, soften and start to get seared grill marks.
Then flip the peaches over to cook for a few more minutes on the other side.
To serve, place the grilled peaches on a plate and drizzle with the Bourbon Brown Butter Sauce. Sprinkle with toasted pecans and a dollop of whipped cream.
Enjoy, dear friends!
Grilled Peaches with Bourbon Brown Butter Sauce
Yield: 4 peaches
Total time: 20 minutes
· 1 Half Stick (1/4 cup) Land O Lakes® Salted Butter
· 1/4 cup bourbon
· 1/2 cup brown sugar
· 4 ripe peaches
· 1/4 cup chopped, toasted pecans
· Whipped cream, for serving
In a saucepan set over medium heat, add the half stick of Land O Lakes® Salted Butter. Over the course of approximately five minutes, we are going to transform the butter into “buerre noisette,” also known as brown butter. First it will melt, then it will foam up and turn a blond color, then the milk solids will turn brown. Once the butter is browned, remove the pan from the heat and carefully add the bourbon from a distance, as it will make the brown butter sputter and foam up. Add the brown sugar and return the pan to the heat. Give it a stir and bump the heat up to medium high. Let the brown sugar dissolve and the sauce boil for 5 minutes. In the meantime, begin to heat a grill or grill pan over medium high heat.
Slice all the peaches in half and remove the pits. Place all of the peaches, cut side down, into the sauce for 30 to 60 seconds just to coat the surfaces in sauce. Move the peaches to the grill, and grill them for 2 to 3 minutes on each side, until the outside begins to caramelize and the peaches soften.
Serve the peaches with whipped cream on the side, drizzle with the Bourbon Brown Butter Sauce and sprinkle with the pecans. Keep in mind, the sauce will harden up as it cools, but you can simply bring it to a boil again to liquify and drizzle, as needed. Enjoy!
Fifteen Spatulas has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.