Prep Time:  45 mins
Cook Time:  25 mins
Total Time:  70 mins
Servings:  4

Learn how to make delicious grilled fruit soaked in an orange bourbon simple syrup marinade, topped with a butter bourbon pecan topping. A drink recipe is also included, which makes about 6-8 Bourbon drinks from the fruit marinade.

Ingredients

Ingredients for Drunken Fruit

  • 4 cups water
  • Juice from 2 oranges
  • Large shavings of orange zest (from 1 of the oranges)
  • 2 cups sugar
  • 4 green apples
  • 4 peaches
  • 1 bottle of Bourbon

Ingredients for Pecan/Cane Syrup Topping

  • 1/2 stick unsalted butter
  • 3 cups pecans
  • 2 Tbsp ground cinnamon
  • 3/4 cup cane syrup
  • 1/4 cup bourbon

Ingredients for Garnish

  • Fresh lemon slices
  • Fresh orange slices
  • Fresh mint leaves

Items You'll Need

Instructions

Instructions for Fruit Marinade/Cocktail

  1. Prepare the simple syrup: mix the water, juice from the oranges, orange zest & sugar together. Whisk to combine.
    2. Mixing syrup ingredients
  2. Bring the simple syrup to a boil, then reduce to a simmer for about 10 minutes.
  3. After simmering, remove from burner & allow to cool for about 20 minutes.
  4. Peel the green apples, then slice off the tops & bottoms of the apples.
  5. Turn the apple on its side and slice about every half inch. Do this for the remaining apples. You don't need to remove the core, just the seeds.
  6. Cut the peaches in half. Twist the two halves apart, and remove the stones.
  7. Slice the peaches about every half inch.
  8. After the simple syrup has cooled, add the fifth of bourbon. Whisk the mixture and allow it to sit for about 10 minutes.
  9. Place the sliced fruit in a large bowl and pour the simple syrup over it. Place the bowl in the refrigerator for 4 - 24 hours
    10. Sliced fruit being placed in large bowl
  10. When it's time to grill the fruit, remove it from the refrigerator while you prepare the pecan/cane syrup topping.
  11. Turn on your burner for medium-high heat and melt the butter. Once melted, pour in the pecans. Stir the mixture to make sure the pecans are well coated.
  12. Add the ground cinnamon, stiring well. Pour in the cane syrup.
    13. Mixing pecan and cane syrup mixture
  13. Very carefully, add the bourbon. At this point, it may or not catch fire. Don't worry, it just adds a little extra nuance of flavor. Turn the burner off.
  14. Strain the fruit, reserving the liquid. Pour the liquid into a serving pitcher.
  15. Put a few lemon & orange slices in the bottom of each glass, along with a few mint leaves. Muddle everything around with a muddler.
  16. Fill the glasses with ice & garnish with a orange slice & mint leaf. Fill the glasses with the bourbon-orange mixture.
  17. Serve the cocktails to your guests while you grill the fruit.
    18. Pouring cocktails

    Instructions for Grilled Drunken Fruit

  1. Pre-heat the grill for medium heat, about 350°F.
  2. Place the sliced fruit directly on the grill and allow to cook for 2 - 3 minutes.
    3. Sliced fruit directly on grill grates
  3. Rotate the slices about 45 degrees to cross-hatch & grill for another 2 - 3 minutes.
  4. Now it's time to turn the fruit. I recommend turning the peaches first, because they cook slightly faster. Once flipped, allow them to grill for another 2 - 3 minutes.
  5. Optional: splash some bourbon on the fruit. (be very careful!)
    6. Flames covering the bourbon-splashed fruit
  6. Grill for one more minute and then remove from the grill.
  7. Place the fruit on a serving platter & top with the pecan/cane syrup.
    8. Finished and plated grilled drunken fruit with pecan topping and cocktails on the side
  8. Enjoy!