A little sweet with a little heat, these peaches are nice for dessert or can serve as a side dish with grilled pork loin.
The rub can be stored in an airtight container in a cool dark place, at room temperature, for up to 6 months. The recipe makes a scant 2 1/4 cups of rub, much more than you'll need here.
- For the rub
- 1 1/2 cups turbinado or light brown sugar
- 2 tablespoons coarse kosher salt
- 2 tablespoons Spanish smoked paprika
- 2 teaspoons to 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice, preferably freshly ground
- 1/2 teaspoon cayenne pepper
- For the peaches
- 8 peaches, peeled, pitted and cut into halves or quarters
- Vanilla ice cream, for serving
Combine the sugar, salt, paprika, ground spices (cinnamon to taste) and cayenne pepper in a small bowl. Liberally apply the rub all over the peaches; let them sit for 10 to 15 minutes, until the rub "melts" a little.
Meanwhile, prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Lay the peach halves or quarters on the grill and cook for about 10 minutes total, turning as needed so that all sides are slightly charred. Serve warm, over vanilla ice cream.
From Chris Capell of Dizzy Pig Barbecue in Fairfax.
Tested by Bonnie S. Benwick.
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