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 starter hole in the center of each peach quarter (from outside to pit side). Skewer two peach quarters on each cinnamon stick, placing a mint leaf between each.
Prepare the glaze. Combine the butter, sugar, rum, cinnamon, and salt in a saucepan and boil until thick and syrupy, 5 minutes.
Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon butter. Serve at once. Peach or vanilla ice cream makes a great accompaniment.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 17.7mg||1 %|
|Potassium 119.7mg||3 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 55.6g|
|Protein 0.4g||1 %|
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Calories per serving: 289
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