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Grilled Bourbon Cinnamon Peaches

Course: Dessert
Cuisine: American, Gluten-free, Kosher, Pescatarian, Vegetarian
Keyword: 9 days, Dairy, Egg-free, Healthy, Husband-approved, Milchig, Nut-free, Summer, Wheat-free
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 628kcal
August is National Peach Month and I have the freshest, juiciest case of peaches of the season. So, naturally I’m going to fire up my grill pan and make dessert. Grilled Peaches with a Bourbon Caramel and Cinnamon Whip Cream is a light, and flavorful dessert for those hot summer nights.
Print Recipe


  • Grill or Grill Pan
  • Candy Thermometer
  • Stand Mixer
  • Hand Mixer



  • 1 Cup Sugar
  • ¼ Cups Water
  • ¾ teaspoons Bourbon
  • 6 ounces Heavy Cream


  • 4 Peaches halved
  • Spray oil


  • 1 Cup Heavy Cream
  • ½ teaspoons Vanilla Extract
  • 2 Tablespoons Powdered Sugar
  • Pinch Kosher Salt
  • 1 teaspoon Cinnamon



  • I suggest beginning with the caramel sauce. Place Water, Sugar, and Bourbon into a heavy saucepan. Be sure to attach your candy thermometer.
  • Bring mixture to a boil at medium heat, while whisking. Once the sugar is dissolved, stop whisking and simply watch the temperature.
  • Boil/simmer until the sugar mixture reaches 340 degrees. You will want to be mindful of how fast the temperature is climbing. If it’s moving too fast, lower your heat.
  • As your thermometer approaches 340, lower the heat more so that it moves very slowly. You want to maintain the temperature between 320 and 340 until a golden color is formed. You can cook to the color you most prefer. Remember that it will continue to darken for about 5 minutes after you remove it from the heat.
  • Once the preferred color is reached, then remove the pan from heat.
  • While it sits, bring the Heavy Cream or Non-Dairy Whipping Cream to a boil.
  • Add a couple ounces of it to your caramel and whisk, whisk, whisk. It will sizzle a lot at this point.
  • When combined, add more and whisk. Add a total of 4 ounces for a thicker sauce or 6 ounces for a lighter drizzle.
  • Once the cream is incorporated, return the pan to the heat and whisk until the crystals are dissolved and the mixture is uniform.
  • Remove from heat and cool completely. Note: The caramel will thicken as it cools. It may also separate, with the fat sitting on the surface. This is fine. Just warm the caramel slightly before you use it to melt the fat solids and whisk it all together. If you prefer a thinner caramel, the fat solids can be removed.


  • Shpritz each peach half on both sides.
  • Place on a hot grill open side down.
  • Grill until the peach is well marked and starting to be tender, then flip.
  • Finish grilling until tender throughout. Set Aside.


  • Pour Heavy Cream or Non-Dairy Whipping Cream into your mixing bowl. Add all of the remaining ingredients. Tip: Place your bowl and beaters into the freezer 15 minutes before making whip.
  • Now, turn on the mixer low to wet the dry ingredients, then crank up to high until stiff peaks form. Stop the mixer and chill your cream until ready to serve.


Serve peaches warm, topped with caramel and creamy cinnamon. This dish is a great end to a steak dinner or whatever else you feel like throwing on the grill!


Serving: 1g | Calories: 628kcal | Carbohydrates: 71.5g | Protein: 4.4g | Fat: 38g | Cholesterol: 117.7mg | Sodium: 65.8mg | Sugar: 69.3g