4 large ripe freestone peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
peach or vanilla ice cream, for serving

GLAZE:

4 tbsp. (1/2 stick) unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 tsp. ground cinnamon
pinch salt

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.

For the glaze: Combine 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.

Submitted by: Pumpkin