BBQ Desserts

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Grilled Peaches

Cook time: 30 minutes

Yield: 8 servings

Ingredients:

2 tablespoons powdered sugar

1 cup heavy cream

1/2 tablespoon vanilla

4 fresh ripe peaches, halved and pitted

1/4 cup honey

1 lime, juiced

Directions

1. Preheat the grill or smoker to 350 degrees F.
2. Chill a mixing bowl in the freezer for 10 minutes.
3. In the chilled bowl, add the powdered sugar, cream, and vanilla, and mix, starting on low speed and gradually increasing the speed until the mixture forms peaks.
4. Refrigerate and set aside.
5. Place the peach halves on the grate over direct heat, flat side down.
6. Grill the peaches until they are slightly tender and have a slight char, about 20 minutes.
7. Remove the peaches from the grill and set on a plate, flat side up.
8. Drizzle the peaches with honey and then lime juice.
9. Top with the whipped cream and serve.

Grilled Peach Cobbler

Cook time: 1 hour

Yield: 8 servings

Ingredients:

1 quart peaches, peeled, pitted, and diced

1/2 cup sugar

1/2 cup light brown sugar

3 tablespoons cornstarch

1 teaspoon cinnamon

1 tablespoon lemon juice

2 frozen premade piecrusts

Directions

1. Preheat the grill or smoker to 350 degrees F.
2. In a mixing bowl, add the peaches, sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Stir lightly to mix.
3. Grease a medium (8- to 10-inch) cast-iron skillet and line with a piecrust thawed enough to be pliable.
4. Pour the peach mixture into the piecrust.
5. Use the second piecrust to cover. Cut out a design if you like.
6. Place on the smoker over indirect heat.
7. Cook in the smoker for 1 hour.
8. Remove from the smoker, let cool slightly, and serve hot.

Grilled Bananas Foster

Cook time: 10 minutes

Yield: 4 servings

Ingredients:

2 whole bananas sliced lengthwise and cut in half

4 tablespoons butter

1/2 cup brown sugar

1/2 cup Peg Leg Porker Bourbon or bourbon or rum of your choice

1 pint vanilla bean ice cream

Directions

1. Preheat the grill or smoker to 250 degrees F.
2. Put the bananas on the grill, flat side down, over direct heat.
3. Grill for 2 to 5 minutes and get a little char on them.
4. Remove from the grill and set aside.
5. In a steel or cast-iron skillet, place the butter and brown sugar.
6. Place on the grill, stirring constantly, until the butter and sugar are melted together.
7. Add the bourbon, and using a long stick lighter, light the dish on fire. Note: Be very careful about your surroundings and the grill or smoker hood. The flames can extend about 18 to 20 inches, so make sure that you have a clear area to flambé.
8. Let the skillet flame up, constantly stirring.
9. Put the bananas into the skillet and cook for approximately 3 minutes, until the flame goes out.
10. Divide the ice cream between 4 bowls.
11. Ladle the bananas over the ice cream and enjoy.

Smoked Whipped Cream

Cook time: 20 minutes

Yield: 8 servings

Ingredients:

1 cup cold whipping cream

2 quarts ice cubes

2 tablespoons powdered sugar

1/2 teaspoon vanilla

Directions

1. Preheat the grill or smoker to 200 degrees F.
2. In a nonreactive dish, place the whipping cream.
3. Place that dish in a stainless-steel bowl, and surround the dish with ice.
4. Place the bowl on the smoker over indirect heat.
5. Lightly smoke for 20 minutes; then remove from the smoker.
6. Add the powdered sugar and vanilla.
7. Pour any remaining ice or water out of the stainless-steel bowl and pour the cream into it.
8. Whip until the cream forms peaks.
9. Chill for at least 1 hour before serving.