When I thought about writing a cookbook, I didn’t want to create one like many of the ones I saw on the market already—books that had a bunch of made-up barbecue recipes for things like grilled peaches. Then I realized that I actually do grill peaches in the summertime when I want a little something sweet for dessert! You can read other people’s versions, but mine is the best. Tip: Make these when you’re already smoking something in the smoker, so it’s already hot and you can just lay them in there; don’t make it hard for yourself. If you are using wooden skewers, they must be soaked in water for at least 12 hours before using. If you have stainless steel or other metal skewers, soaking is not a concern.

　　

Ingredients

serves 4

　　4 fresh ripe Georgia peaches

　　8 tablespoons (1 stick) unsalted butter

　　1 cup (packed) dark brown sugar

　　1 ounce (2 tablespoons) dark rum

　　10 ounces (1 1/4 cups) apricot preserves

　　Vanilla ice cream (optional)

　　

Step 1

Heat a smoker to 325˚F.

　　

Step 2

Pit the peaches and cut each one into quarters. Place the quarters on skewers. Lay the skewers on a large aluminum pan.

　　

Step 3

In a small saucepan over medium-low heat, combine the butter, brown sugar, rum, and preserves. Stir to thoroughly combine.

　　

Step 4

Glaze the peaches with the preserves mixture, place the pan in the smoker, and cook for 4 minutes on each side or until the peaches are soft. Serve the peaches atop vanilla ice cream, if you like.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.