Grilled Peaches with Bourbon Vanilla Whipped Cream

Grilled Peaches with Bourbon Vanilla Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon bourbon
  • 6 peaches, halved (with pitts removed)
  • olive oil

Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.

Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.

Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream.

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