Photo: BruceBlock/iStock

Get Peachy Around the Barbecue

By Jeff Cummings

You are what you eat, so eat something sweet. Try something a little peachy around your barbecue in August, which happens to be National Peach Month—when the tender, delicate fruits from British Columbia and the northwestern United States are in peak season. So, you should start seeing these delightful orange-pink fruits at farmers’ markets across Alberta.

If you’re thinking about incorporating peaches into your ultimate grilling recipes this month, here are some suggestions from our AMA Backyard BBQ community.


Be a peach the next time you have guests over when you up your cocktail game by using the barbecue to make tangy old fashions. This fruity take on the classic nightcap is a great way to end the day.

First off, you’ll want to make some special smoked ice. If you have a pellet grill, go to your nearest barbecue dealer to find a bag of peach wood pellets. The smoky aroma from the wood adds a unique, sweet flavour to anything you grill.

Pour the wood into your pellet grill and set it to the bare-minimum heat setting. Then grab a large tin tray, fill it with water, and place it in your grill before closing it. The smoky and peachy aroma will infuse the water over two hours but be sure to give it a light stirring every 15 to 30 minutes. The water you smoke will be used to make ice, so after those two hours, pour the smoky, clear liquid into an ice cube tray or cocktail ice mould. When the water reaches room temperature, put it in the freezer and let it chill overnight.

After you have your ice cubes ready, it’s time to make a simple syrup. Bring one cup of peach preserves and one cup of water to a simmer for about 15 to 20 minutes. You don’t want it to boil, but you want those preserves to meld into the water. Let cool, then strain the syrup through a sieve to remove any large solids. Pour the strained syrup into a glass jar, and seal it tightly with a lid.

So, you’ve made the ice and the simple syrup. It’s now time to make your boozy concoction. Grab that large ice cube you smoked and put it into a short cocktail glass, then pour a quarter of a cup of that peachy syrup you made over the ice. Once you’ve done that, pour in a shot of your favourite bourbon whiskey and add a garnish like an orange slice or a peach wedge.

Enjoy and drink responsibly.


Cobblers don’t last long on a dessert plate—they’re addictive and delicious. And if you have leftover simple syrup from the peach old-fashioned you made, it’s an excellent sweetness enhancer for this recipe.

First, heat your barbecue to 350 F and if you’re using a wood pellet grill, use apple wood as fuel. Coat the inside of a cast iron pan with two tablespoons of melted butter.

As the barbecue is warming up, mix two sliced peaches with a cup of simple syrup you made, and then pour it into the cast iron pan. Mix one cup of flour, ¾ of a teaspoon of baking powder, a pinch of salt and a bit of cinnamon in another bowl. And in another bowl, mix half a cup of softened butter, half a cup of sugar, an egg, and half a teaspoon of vanilla. Pour the flour mixture into your wet, buttery mixture and mix. Then, gradually pour that entire mixture over top of the peaches in that cast iron pan. Feel free to sprinkle the top with some raw sugar.

Place the cast iron into your grill for 35 to 45 minutes. Don’t forget to close your lid. After that, enjoy it with your favourite ice cream because life should be like peaches and cream.