Grilled Peaches with Amaretto-Pecan Caramel Sauce

Caramel is nothing more than melted, browned sugar; we add water to hasten the melting process and reduce the risk of burning the sugar. Purchase freestone peaches so the pits will be easy to remove.


6 servings (serving size: 2 peach halves and about 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 19 %
Fat 5.8 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.6 g
Protein 2 g
Carbohydrate 55 g
Fiber 3 g
Cholesterol 2 mg
Iron 0.6 mg
Sodium 106 mg
Calcium 17 mg


1 cup granulated sugar
1/3 cup water
1/2 cup apple cider
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon chilled butter
1/3 cup chopped pecans, toasted
6 firm ripe peaches, halved and pitted (about 3 pounds)
1 tablespoon brown sugar
1/4 teaspoon salt
Cooking spray


Prepare grill.

Combine granulated sugar and 1/3 cup water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 8 minutes or until golden brown (do not stir); gently tilt pan and swirl mixture to evenly brown. Remove from heat. Slowly add cider, amaretto, and butter, stirring constantly with a long-handled wooden spoon (mixture will bubble vigorously). Cook over medium-low heat 5 minutes or until smooth. Stir in pecans. Remove from heat.

Sprinkle cut sides of peaches evenly with brown sugar and salt. Place peaches, cut sides up, on a grill rack coated with cooking spray; grill 2 minutes on each side or until tender. Serve warm with sauce.

Jeff Gremillion,

Cooking Light

June 2007
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