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  • 1/4 cup bourbon
  • 2 sticks butter, softened
  • 2 cups brown sugar
  • 2 lemon, juiced
  • 1/2 cup water
  • 2 peaches, quartered
  • 2 plums, quartered
  • 8 sugar cane skewers
  • 1 tbsp. salad oil
  • 1 quart vanilla bean ice cream
  • Source Customer Submission


In a non-reactive pan, pour in the bourbon and bring to a boil. Boil for one minute to burn off the alcohol. Add the butter, brown sugar, lemon juice, and water. Bring to a boil whisking until the sugar is dissolved. Simmer for five minutes. Let the sauce cool and thicken. Place the fruit on skewers. Heat the grill to a low heat. Brush the fruit with salad oil. Place on the grill and baste the fruit with the glaze. Turn the skewers often; basting the fruit each time you turn them. Remove the skewers from the grill and take the fruit off of the skewers. Place the fruit in a bowl, top with vanilla bean ice cream and drizzle with remaining glaze.