Grilled Peaches served with Almond Cookies,
Vanilla Ice Cream, and Bourbon Sauce
Serves 4
Grilled Peaches
4 peaches
3 tablespoons unsalted butter
1 ½ tablespoons dark brown sugar
Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
Almond Cookies
3 cups blanched almonds
1 cup sugar
3 egg whites
1 teaspoon almond extract
- Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
- In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
- Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
For larger cookies use a 2inch scoop. Makes 18
Bourbon Brown Sugar Sauce
Yield: 1 1/2 cups
1 cup (packed) brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
3 tablespoons Bourbon
1/4 teaspoon ground cinnamon
1. Stir brown sugar and butter in heavy medium saucepan over medium heat until dissolved and smooth, about 2 minutes.
2. Add cream, Bourbon, and cinnamon and bring to simmer. Simmer until sauce thickens, about 6minutes.
3. Serve warm. (Can be prepared 2 days ahead: cover and refrigerate. Re-heat before
serving.)