Grilled Cinnamon Peaches With Pecans Ice Cream Recipe By Tasty

Steps:

• Fire up the grill.
• Cut peaches along the seam all the way around and remove pit from peaches.
• Put a saucepan over medium heat, and add pecans. Heat the pecans until they're lightly toasted and fragrant, stirring often.
• Add butter and stir until melted then add the sugar and cinnamon, stirring until everything comes together and looks like a pecan pie sauce.
• Using a pastry brush, spread the sauce all over the peach halves.
• Slap them on the grill. Grill for 4-6 minutes per side, or until the peaches have softened and have nice grill marks.
• Serve each grilled peach half with a scoop of ice cream.
• Drizzle the pecans and sauce on top.
• Enjoy!

Steps:

• Preheat the grill to medium heat (350°F/180°C). Grease a 6-7-inch (16-17 cm) cast iron skillet with canola oil or butter.
• Open the can of cinnamon rolls and set the icing aside. Arrange the rolls in 2 rows of 4 on a lightly floured surface. Gently press together to seal into one large piece. Flour the top of the cinnamon rolls and use a rolling pin to roll out to a 12 x 8-inch (30x20 cm)rectangle.
• In a medium bowl, toss the diced peaches with the sugar.
• Spread the peaches evenly over the cinnamon roll dough. Starting from a long end, roll up the dough, sealing the peaches inside.
• Cut the dough log into 8 equal pieces and arrange in the prepared pan with the fruit facing up. Cover with aluminum foil.
• Place the pan on the grill over indirect heat and cook for 30-35 minutes, until the cinnamon rolls are cooked through.
• Remove the pan from the grill and drizzle the warm cinnamon rolls with the reserved icing.
• Let cool for about 5 minutes before serving.
• Enjoy!

Steps:

• Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
• Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
• Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.