Peach Kebabs On Cinnamon Sticks Recipes

Steps:

• On each of sixteen 8-inch skewers, thread 4 to 6 pieces of fruit, including grapes. Place skewers on large cookie sheet; set aside.
• In 1-quart saucepan, heat preserves, butter, liqueur and cinnamon over medium-high heat, stirring frequently, until butter is melted. Brush about 1/4 to 1/3 cup of preserves mixture over kabobs; reserve remaining preserves mixture.
• Set oven control to broil. Broil kabobs with tops 4 to 6 inches from heat 2 minutes or until fruit is hot and glaze is bubbly. Serve warm or cold with remaining preserves mixture.

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.

Steps:

• Drain peaches, reserving juice; set the peaches aside. Pour juice into a saucepan; add brown sugar and lemon and orange juices. Bring to a boil over medium heat; add cinnamon sticks. Reduce heat;, simmer, uncovered, for 5 minutes. Add peach halves; heat through. Discard cinnamon sticks. Serve warm or cold.