Ingredients
2 peaches, ripe, but firm, halved, skinned and pits removed
marinade:
1 cup Bourbon (I used Woodford Reserve)
1 cup water
1/2 cup honey
1/4 teaspoon fresh minced ginger
1/8 teaspoon ground clove
1/4 teaspoon salt
4 cups baby spinach
Preparation
combine ingredients for marinade, and mix well. In a deep bowl, place peaches and cover in marinade. cover with plastic wrap and refridgerate for 6 hours or overnight
preheat grill and remove peaches from marinade, reseving 1/2 cup of liquid
using reserved marinade, toss with the baby spinach and portion evenly onto four plates
grill peaches, cut side down for 3 minutes, and rotate 1/4 turn to acheive diamond grill marks. grill an additional 2 minute, them remove and place atop prepared greens.
peaches can be sliced before serving, or left whole.
