Written by Mary F. Pisarkiewicz

Cinnamon is another spice with a hugely popular fan base. When I did a survey on my LOVE – the secret ingredient food blog, it came up as the second most favorite spice. It’s versatile and used for sweet and savory foods — a spice for all kinds of life!

I think cinnamon is one of those spices that holds marvelous childhood memories, from snickerdoodle cookies with a cinnamon crust, to hot buns coated with nuts, honey and cinnamon, to the more sophisticated adult tastes of putting it in ground coffee before brewing, or combining it with chocolate for a heady rich taste. And who can forget sprinkling it on hot oatmeal with honey for a wonderful winter breakfast? Or just plain sugar and cinnamon toast?

We are trying to recover from the severe destruction brought by Hurricane Sandy and entering winter here on the East Coast of the U.S. and you will soon be entering summer. We need warm and cozy food and you need carefree summer recipes. So here’s one on peaches grilled on a cinnamon stick with a cinnamon rum basting sauce. Pair it with some ice cream and you’re in for a real dessert treat!

Cinnamon-Grilled Summer Peaches

Recipe:
4 large peaches
8 small cinnamon sticks (3-inch)
Fresh mint
4 Tbsp unsalted butter
¼ cup brown sugar
¼ cup Dark Rum
½ tsp ground cinnamon
Ice Cream, for serving

Directions:
Wash peaches. Cut each peach into quarters and discard the pits. Use a metal skewer to make a hole, then slide a cinnamon stick and a mint leaf between the quarter. You will have two quarter pieces and three mint leaves on each cinnamon stick, two peach loaded sticks to a serving.

Combine the butter, brown sugar, rum, cinnamon into a small saucepan and bring to a boil over high heat. Let the glaze boil until thick. Around 5 minutes.

Preheat grill to high and brush grate with oil. Place peaches on the hot grate and grill until browned, 3 to 4 minutes per side, basting with rum and butter glaze. Spoon remaining glaze over the grilled peaches and serve with ice cream. Enjoy!

Cinnamon comes from the inner bark of several trees. While native only to the island of Sri Lanka, cinnamon trees are now naturalized in South East Asia.

Please tell me your favorite uses of cinnamon!

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Cinnamomum verum, from Koehler's Medicinal-Plants (1887)

About The Author

Mary Frances

My name is Mary Frances. I am a designer, creative director, painter, wife, mother and cook. I own an internationally recognized, award-winning brand development and marketing communications firm in New York City, and am a graduate of Parsons School of Design. I especially love to cook and serve great food to make people content and happy. Hearing mmmm’s makes my heart soar. I grew up in suburban St. Louis, in Webster Groves, the youngest of six and the only girl. (Yes, that’s FIVE older brothers!) My mom was a great home cook, and she made sure that I could make a mean pie from scratch. After Parsons, I married, had two boys and moved from NYC to the NJ suburbs where I threw myself into cooking and entertaining. Now it’s time for me to share the great recipes, tips, stories and LOVE with you. The inspiration for LOVE – the secret ingredient www.lovethesecretingredient.net came from our youngest son when he wrote in a gift cookbook that the one ingredient that was ever-present in my meals was love. When you cook with LOVE, everything just tastes better.

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