Last weekend, grill masters earned their aprons down at BBQ University at the Broadmoor Resort in Colorado Springs. The two three-day workshops were led by Steven Raichlen, author of the Barbecue Bible! cookbook series, and host of PBS shows Primal Grill and Barbecue University.

In case you missed the sessions, we asked Raichlen to lighten up his grilled peach recipe so we can make this (healthy) dessert at home.

Tip: This dish will be especially delicious in August, when Colorado peaches are at their peak.


Adapted from BBQ USA by Steven Raichlen (Workman, 2003)

Serves: 4

4 large ripe freestone peaches
1/4 cup peach nectar
1/4 cup firmly packed brown sugar
1 tablespoon butter
1 tablespoon peach brandy (optional)
1/2 teaspoon ground cinnamon
1 pinch salt
Long cinnamon sticks
Peach or vanilla low-fat ice cream or frozen yogurt
Mint leaves for garnish

Rinse the peaches and blot them dry with paper towels. Cut each peach in half along the crease, running your knife in a circular motion around the peach and cutting to the pit.

Twist the halves in opposite directions to separate them. Using a spoon, pry out and discard the pit. Cut each peach half in half. Make a starter hole with a skewer through the center of each peach quarter, and skewer the peach quarters on the cinnamon sticks.

To make the peach glaze, combine the peach nectar, brown sugar, butter, peach brandy (if using), cinnamon, and salt in a small saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.

Set up the grill for direct grilling and preheat to high.

When ready to cook, brush and oil the grill grate. Place the skewered peaches on the hot grate and grill until nicely browned—3 to 4 minutes per side—while basting with the peach glaze. Spoon any remaining glaze over the grilled peaches and serve at once with ice cream. Garnish with mint leaves.

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