FlytrapCare Carnivorous Plant Forums

Now I'm getting requests for this one, and I'm happy to oblige. However, instead of sending individual messages, here it is.

1/2 cup salted butter, soften by leaving it out for an hour (if using unsalted butter, add 1/4 tsp salt)
1/4 cup light brown sugar
2 T bourbon
1/4 tsp ground cinnamon
Fresh, just ripe peaches, halved, stone removed, skin on.

Put the butter, sugar, bourbon, and cinnamon in a bowl. Blend with a hand mixer until everything is incorporated. If the butter gets too soft during this process, refrigerate for about 10 minutes to firm it up a little.
Place peaches cut side down on a hot grill. Grill about two minutes, the skin should begin to shrivel a bit on the edges. If it doesn't, that's OK. Flip and put about 1 T of the compound butter where the stone was. Grill about two more minutes.
Remove the peaches from the grill, remove the skin (it should peel off easily), serve warm, cut side up, with a scoop of vanilla ice cream on the side.

This one is simple and good, maybe a drizzle of caramel on top.

2 cups sugar
3 cups all-purpose flour
1-1/2 tsp baking soda
1-1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1-1/2 cups vegetable oil
3 eggs
1 tsp pure vanilla extract
3 cups peeled, cored, diced pears (about 5 pears)


Preheat oven to 350.  Grease and flour a 10-inch Bundt pan. 
Sift sugar, flour, baking good, salt, cinnamon, cloves, and allspice together into a large bowl.  Add oil eggs, vanilla, and pears; mix well.  Pour mixture into prepared pan and bake for 1-1/4 hours or until done.


I also do a pear upside down cake, but that's much more involved.