So you've settled on the appetizers and main bites for Sunday's big game but what about serving up something sweet to complete the ultimate spread? To get you inspired, the team at Sam Adams have partnered with esteemed chef David Burke to create an amazing grilled fruit dish -- Sam Adams infused grilled peaches with caramel!
SAM ADAMS INFUSED GRILLED PEACHES AND CARAMEL
Recipe by Chef David Burke
Yield: 5 servings
1 ½ cups Samuel Adams Boston Lager
2 cups granulated white sugar
1 orange (sliced into ¼ in. circles)
1 lemon (sliced into ¼ in. circles)
½ cup orange juice
2 sticks unsalted butter (diced)
3 large ripe peaches
¼ cup canola oil
1 tbsp. kosher salt
Place sugar into a 1 qt. pot, and slice oranges and lemon circles into quarters (pie shaped). Place the oranges and lemons in the pot with the sugar. Place the pot on a medium size flame (*can also be placed on the side-burner of a grill), and let mixture melt and turn to a light caramel color.
Add orange juice and Samuel Adams Boston Lager. Reduce the mixture to a syrup, then whisk in the diced butter in two batches, and remove the mixture from the flame when all of the butter is incorporated. Strain if desired.
Cut the peaches into wedges (6-8 per peach), and toss them in bowl with oil and salt.
Turn the grill on pre-heat for a half hour or until hot. Place the peach wedges on the grill cut side down, for 2 minutes on each side, then place them in heatproof bowl. Add the caramel and toss the peaches until they are glazed.
- Recipe courtesy of Sam Adams and Chef David Burke