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