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.

Yield: 6 servings (serving size: 2 peach halves and about 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 19%
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.6g
  • Protein: 2g
  • Carbohydrate: 55g
  • Fiber: 3g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 106mg
  • Calcium: 17mg

Ingredients

  • 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

Preparation

  1. Prepare grill.
  2. 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.
  3. 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.
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