Ready for decadence? You can stop this recipe at any time and you'll still fall over at how delicious a little fire can make things. But carry on through to the end and experience sweet succulence in a bowl. Another testament to the magic of cooking with booze.

Freestone peaches, split, pit removed
Olive oil

Preheat bbq to a nice hot temp for grilling (somewhere around 400 will do). Lightly brush the cut side of the peaches with olive oil.

Place cut side down on grill for approximately 10-15 minutes. You want the peaches well heated through and nice grill marks to prove you really did it.

Place in bowl, cut side up and top with a scoop of cold vanilla ice cream.

Want more? How about some crushed pecans?

Looking for something more sinful? Do this.

While peaches are grilling melt 1/4 to 1/2 cup of butter or margarine in a sauce pan over medium to medium high heat. Once melted, add 1/2 to 3/4 cup brown sugar (respectively, according to how much butter/margarine you used). Stir until the sugar caramelizes and then add a healthy pour of your favourite rum (of course Kelly's partial to Appleton's...).

Here's the fun soon as you pour the rum in, flick your Bic (lighter) and light the surface of the bubbling bliss on fire. Delight your guests in the pale blue flame and when the flame dies out, give one more stir, try to relight it and as long as it doesn't burn you know most of the alcohol has been burnt off. Pour over ice cream and pecan topped peach half and indulge.

Rum sauce also works well with pineapple! Follow the recipe for the sauce as above but before adding rum, add chopped pineapple and cook until it softens. Then add rum, burn off the booze and enjoy over ice cream.

Unfortunately pineapple does not grow in BC so you're on your own. Sorry.



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