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Grilled peaches in dark rum with caramel ice cream

Grilled peaches in dark rum with caramel ice cream, Prescriptions, Any category, Any kitchen, Italian cuisine, Pastries and desserts, Fruit desserts

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 .