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.

Jeff Gremillion
Recipe by Cooking Light June 2007

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Recipe Summary

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

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Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

269 calories; calories from fat 19%; fat 5.8g; saturated fat 0.8g; mono fat 3g; poly fat 1.6g; protein 2g; carbohydrates 55g; fiber 3g; cholesterol 2mg; iron 0.6mg; sodium 106mg; calcium 17mg.
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