Grilled peaches in dark rum with caramel ice cream

by Selwyn
Any category, Any kitchen, Fruit desserts, Italian cuisine, Pastries and desserts, Prescriptions
6 April 202218 February 2023
1 min read

Ingredients portion 6

Butter 1 tablespoon

Brown sugar 2 tablespoons

Dark rum ¼ cup

Peaches 6 pieces

Caramel ice cream to taste

Cooking instructions 30 minutes

1 Preheat the grill or grill.

2 In a saucepan over a low heat, melt the butter, remove from the heat and add the brown sugar and rum. Stir until the sugar has dissolved. Pour into a large bowl and add the seedless peaches cut in half. Stir well.

3 Place on the grill, cut side down, and grill for about 5 minutes until brown. Turn over and cook for another 4-5 minutes until the peaches are soft and crispy. Brush the peaches with the cream and rum while cooking.

4 Arrange on plates and serve with caramel ice cream.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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