Every summer when the peaches come in, 40,000 pounds of them in fact, Frecon Farms in Boyertown, hosts a week-long culinary celebration of the peach – featuring everything peaches – peach cider donuts, peach cobbler, peach pies, peach slushies, peach scones, peach tarts, peach cinnamon buns, peach sausage, and bacon wrapped peaches, along with daily discounts and specials.
This year’s event from August 5 to 10, culminates in their traditional day long peach sale, give-aways, cooking classes and demonstrations, UPick fruit, and special children’s programs, and the whole menu of everything peach available for purchase at the Frecon Market.
Swing by to grab some fresh peaches to make one of Steve Frecon’s favorite peach recipes!
Frecon’s Cinnamon-Grilled Peaches
Makes 4 servings
4 large ripe freestone peaches
8 3-inch cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
¼ cup firmly packed brown sugar
¼ cup dark rum
½ teaspoon ground cinnamon
Pinch of salt
Peach or vanilla ice cream for serving
Rinse the peaches and blot dry with paper towels. Cut each peach in half and discard the pit. Cut each peach into quarters. Using a pointed chopstick or skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 peach quarters. Combine the butter, brown sugar, rum, cinnamon and salt in a saucepan and bring to a boil over high heat to make the glaze. Let the mixture boil until it is thick and syrupy, about 5 minutes.
Preheat the grill to high and oil the grate. Place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side. As they are cooking, baste with the glaze. Spoon any remaining glaze over the grilled peaches and serve at once, along with peach or vanilla ice cream.
Recipe courtesy of Steve Frecon