grilled peaches

2 cups of pineapple juice
1 cup of honey
1/4 cup of tequila
1 stick of butter, melted
3 peaches, pitted and halved
1 pint, frozen plain yogurt


Combine the pineapple juice and honey in a medium saucepan over medium-high heat. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add the tequila and continue to cook for 2 more minutes. Turn off the heat and set aside.

Meanwhile, prepare a barbecue or grill pan to medium-high. Spread the butter over each peach half and grill, flat-sides down, until warmed through, about 4 minutes. Add the grilled peaches to the tequila syrup and let stand 20 minutes before serving.

Serve the peaches with frozen yogurt and drizzle with tequila syrup.

Cool Mona Note: The peaches can stand in the syrup, covered, up to 2 hours at room temperature. Recipe courtesy of Marcela Valladolid from Mexican Made Easy