Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Brandied Peaches
Brandied Peaches is a rich, smoky-sweet dessert perfect for the grill. Juicy peaches are poached, caramelized with brown sugar and butter, then flambéed with brandy for a bold finish. With warm cinnamon and vanilla, this dish is an easy, crowd-pleasing treat - especially when served over a warm, glazed donut for the ultimate indulgence!
Ingredients
- 4 cups water
- 4 cups sugar
- 4 peaches
- 1 cup Brandy (or bourbon)
- ½ cup brown sugar
- 8 Tablespoons butter divided
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Directions
Preheat the Big Green Egg
- Set the Egg up for direct cooking at 400°F/ 200°C
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- If you are using fresh peaches, combine sugar and water in a pot and bring to a boil.
- Add the peaches and boil for about a minute to loosen the skin.
- Put the peaches in an ice bath and then peel the skin.
- Using a paring knife, quarter them to remove the pit, then cut into eighths.
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- Heat a cast-iron pan over high heat, place 2 Tablespoons of butter and the peach sections followed by the brown sugar and ¼ cup of the poaching liquid in the pan.
- Cook over direct heat until the peaches soften, about 5 minutes.
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- Remove the pan from the fire and add the liquor, carefully tip it towards the fire while you place it back on the grill to flambe, if you need to put the fire out, place a lid on top of the pan.
- Once the liquor has cooked off remove the pan from heat and stir in the vanilla, butter, and cinnamon.
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