1c. pineapple juice
1 c. honey
1/4 c. Tequila
1/2 c. Butter Olive Oil
Combine pineapple juice, Pineapple White Balsamic, and honey in a saucepan over medium-high heat. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add Tequila and continue to cook for 2 more minutes. Take off heat and set aside.
Meanwhile, slice peaches in half or use thick slices. (Can use drained, rinsed, and patted dry canned peaches instead.)
Heat BBQ to medium-high; drizzle peaches with Butter Olive Oil and grill, flat sides down until char marks form and peaches are warmed through, about 4 minutes.
Add the grilled peaches to the Tequila syrup and spoon overtop. Let stand 20 minutes before serving.
Serve the grilled peaches with ice cream or sorbet and a drizzle of Tequila syrup. Serve with a cherry for a pop of colour fun!
*Tested in BBQ Cooking Class