Tuesday, July 20, 2021

Brown Sugar and Bourbon Peaches with Grilled Pound Cake

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This is a cheating dessert because it is so easy. We even used store-bought pound cake. But being easy doesn't make it taste any less delicious. The lightly toasted pound cake adds a bit of texture. The sweetness of the fresh Georgia peaches is complemented by the caramel and vanilla flavor notes of the bourbon and brown sugar. It all comes together for a low-effort, high-reward dessert. 

Brown Sugar and Bourbon Peaches with Grilled Pound Cake from the Big Green Egg
Oh yeah, we threw some vanilla ice cream in there too, just for good measure.

The full recipe follows the pictures.

We used Knob Creek Small Batch Bourbon and fresh Georgia peaches.
We used fresh Georgia peaches and Knob Creek Small Batch bourbon.

We used muscovado sugar. It is one of the least processed sugars and as a result, has a deep, rich flavor. You can use brown sugar instead but sprinkling this over the vanilla ice cream was powerfully good.

Grilling pound cake on the big green egg kamado grill.
Why grill the pound cake? Everything in this dish is soft in texture so toasting it creates texture for contrast. But....why not?

Sautéing fresh Georgia peaches on the Big Green Egg
How ripe your peaches are will determine how long you need to cook them. Ripe peaches are already soft and will only take about 3 minutes. They should be fork-tender.

Peach flambé on the Big Green Egg
The flames are faint, but if you look you can see the flambe burning off the alcohol from the bourbon. This concentrates the sweetness of the bourbon and eliminates the burn of the alcohol.

Peaches and bourbon for pound cake
Once the alcohol burns off, simply stir in the sugar and vanilla.

Brown Sugar and Bourbon Peaches with Grilled Pound Cake
I'm not even a big peach guy but I ate every bit of this. We meant to make whipped cream but got busy and forgot so we went with the ice cream instead.

Brown Sugar and Bourbon Peaches with Grilled Pound Cake


Published 07/18/2021

Fresh peaches in a bourbon and brown sugar syrup served over grilled pound cake


  • 4 fresh peaches, peeled, pitted, and diced
  • 2 tablespoons unsalted butter
  • 1-2 ounces Knob Creek Small Batch bourbon
  • 1/3 cup dark brown sugar (we used Muscavado)
  • 1 tablespoon vanilla extract
  • 4 slices pound cake (8 if using a small store-bought cake)


  1. Preheat the grill. Set the grill up for direct heat and preheat to 350-400°f. Place a cast-iron skillet or another grill-safe skillet in the grill 5 minutes before starting.
  2. Sauté the peaches. Melt butter and stir in the diced peaches. Cook until tender, stirring or tossing every 90 seconds or so. This should take about 3-5 minutes depending on the freshness of your peaches.
  3. Flambé baby! Add the bourbon to the skillet and use a long-necked lighter to ignite it. Allow the alcohol to burn off and the flames will go out on their own. This should take about 20-30 seconds.
  4. Stir in the brown sugar and vanilla. Allow it to simmer until the liquid becomes a syrup, about 1 minute.

Yield: 4 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Tags: dessert, peaches, fruit

Want more inspiration, ideas, and recipes? Please check out my two books from Ulysses Press: 
The Kamado Smoker and Grill Cookbook and 
The Offset Smoker Cookbook.