Chef Jimmie Jones’s Drunken Peaches

Chef Jimmie Jones’s Drunken Peaches These grilled peaches with extra spirit are the perfect accompaniment for ice cream. Recipe by Food City’s corporate chef, Jimmie Jones.

• Step 1

  Halve peaches and remove pits.

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• Step 2

  In a large bowl, stir Chardonnay, honey, brown sugar, vanilla, and cinnamon together.

• Step 3

  Add peaches, ensuring they are liberally coated by marinade. Allow to marinate for 1 to 2 hours.

• Step 4

  Preheat grill to hot.

• Step 5

  Lay peaches face-down over the grill for 4 to 6 minutes, or until exterior is seared and fruit is tender, basting with the wine-honey marinade. Remove peaches from heat.

• Step 6

  Coarsely chop pecans and lightly salt.

• Step 7

  Scoop vanilla bean ice cream into bowls. Immediately top with warm grilled peaches, a drizzling of the wine-honey marinade, chopped pecans, a dusting of cinnamon, and mint garnish.

Per Serving: 350 calories; protein 3.1g; carbohydrates 53.4g; fat 12.1g; cholesterol 29mg; sodium 101.1mg. Use up to 4 peaches.