From The Big Book of Outdoor Cooking and Entertaining,
Wm. Morrow Cookbooks

SANGRIA SYRUP
1 C. fruity red wine
3-ounce can orange juice concentrate
2 to 3 T. Triple Sec or other orange-flavored liqueur
2 T. brandy or peach- or apricot-flavored brandy
1 to 2 T. sugar
2 t. fresh lemon juice
2½ to 3 pounds firm but ripe peaches, peeled and halved

Prepare the syrup, combining the ingredients, using the smaller amounts of Triple Sec and sugar, in a heavy saucepan. Bring the syrup to a boil over high heat, then reduce to medium-low and simmer for about 5 minutes. Add the remaining Triple Sec, sugar or both, if needed, for a pleasantly sweet, but not cloying syrup. Continue simmering until reduced by about 1/3. Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).

Brush the peaches lightly with the syrup, reserving the rest of it. Grill the peaches uncovered for 6 to 8 minutes, or as needed until softened with a few brown and caramelized edges. Brush with the remaining syrup in the last minute or so of grilling.

Divide the peaches among bowls and serve.

Serves 6 to 8.

Grilled Peaches with Basil Syrup.
Herbal flavors can go great with sweets. Replace the sangria syrup with a basil syrup. Combine 1 C. each of sugar and water together in a saucepan and bring the mixture to a boil over medium-high heat. Simmer without stirring 5 minutes. Remove from the heat and add 1 packed C. fresh basil leaves. Let steep for 30 minutes, then strain out the basil. Use in the same fashion as the sangria syrup.


Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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