When it comes to “manning” the grill, few do it better than Melissa Cookston, owner of the South’s hottest restaurant group, Memphis Barbecue Co. and author of the newly released BBQ and grilling cookbook Smokin’ in the Boys Room. For Melissa, mother’s day starts with a perfectly grilled ribeye and smoked Vidalia onions (the recipe for which can be found in her book) and ends with one of her favorite desserts, grilled cayenne peaches.
- 4 peaches
- 3 Tablespoons light brown sugar
- 1 Teaspoon vanilla extract
- 1 Teaspoon cayenne
- Whipped cream for serving
Prepare a hot grill.
Cut the peaches in half and remove the pits.
In a small bowl, mix together the brown sugar, vanilla, and cayenne. Place the peach halves in a baking dish cut side up and spoon the sugar mixture over the peaches. Allow to sit for 20 minutes or until the sugar dissolves.
Place the peaches on the grill skin side down and cook for about 3 minutes or until they develop some char and the sugar is slightly set.
Turn over and grill for 1 minute, then quarter turn them to develop a nice diamond-shaped grill mark. Remove, place on serving plates, and serve with a dollop of whipped cream.