Broiled Peaches With Crème Fraîche Recipes

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GRILLED PEACHES WITH WINE SYRUP TWO WAYS



Grilled Peaches with Wine Syrup Two Ways image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 1/2 cups red Spanish table wine
1/2 cup peach nectar
1/4 cup brandy
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey, plus more for garnish
2 cinnamon sticks
1 vanilla bean, split
1/2 stick unsalted butter
6 ripe peaches, halved and pitted
Sugar
Ground cinnamon
Ground cinnamon
Fresh mint leaves
Canola oil
Kosher salt and freshly ground black pepper
1/2 cup creme fraiche
Honey
Fresh mint leaves

Steps:

  • For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
  • For the peaches: Preheat a gas grill to medium-high.
  • Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
  • For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.
  • For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.

BROILED PEACHES WITH CRèME FRAîCHE



Broiled Peaches with Crème Fraîche image

Categories     Fruit     Dessert     Broil     Picnic     Quick & Easy     Peach     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 3

4 firm-ripe peaches, halved and pitted
3 tablespoons sugar
Accompaniment: crème fraîche or sour cream

Steps:

  • Preheat broiler.
  • Line a small shallow baking pan with foil and arrange peaches cut sides up. Sprinkle peaches evenly with sugar and let stand 10 minutes.
  • Broil 4 to 5 inches from heat until sugar is golden brown and peaches are tender, 6 to 8 minutes.
  • Serve warm.

GRILLED PEACHES WITH CREME FRAICHE AND MOLASSES



Grilled Peaches with Creme Fraiche and Molasses image

Provided by Bobby Flay

Categories     dessert

Time 8m

Yield 6 to 8 servings

Number Of Ingredients 4

Vegetable oil, for brushing
8 peaches, halved and pitted
8 ounces creme fraiche
1/4 cup molasses

Steps:

  • Brush peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 1 1/2 minutes. Turn the peaches over and grill another 45 seconds. Remove the peaches to a plate and place a tablespoon of creme fraiche in the indentation of each peach. Drizzle with the molasses.

BROILED PEACHES



Broiled Peaches image

Categories     Sauce     Dessert     Side     Broil     Dinner     Peach

Yield makes 24 servings

Number Of Ingredients 4

2 ripe freestone peaches
3 tablespoons butter, melted
3 tablespoons brown sugar
Ice cream, liqueur, whipped cream, and/or chopped toasted nuts.

Steps:

  • HEAT the broiler.
  • CUT the peaches in half and remove the pit. Place the peaches cut side down in a 9 x 13-inch baking pan.
  • BROIL 4 inches from the heat source for about 3 minutes, until lightly charred. Remove the peaches from the oven and turn them over, cut side up.
  • COMBINE the butter and sugar in a small bowl. Spread the mixture evenly over the peaches. Return to the oven and broil for 5 minutes, until bubbly and browned.
  • SERVE immediately or at room temperature with your choice of toppings.
  • Variations
  • Ice cream and sorbet flavors-butter pecan, raspberry sorbet, or peach on peach.
  • Sweet liqueurs-amaretto, framboise, hazelnut, and cassis.
  • Toppings-cheater smoked dessert sauces, whipped cream, mascarpone cheese, honey, crème fraîche, crumbled amaretti cookies, toffee bits, crumbled gingersnaps, granola, toasted pecans, almonds, macadamias, and pistachios.

FRESH PEACHES WITH CINNAMON CREME FRAICHE



Fresh Peaches with Cinnamon Creme Fraiche image

Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water to cool.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1/2 cup creme fraiche (see Note)
2 tablespoons sugar
1 tablespoon cinnamon
4 peaches, peeled
Mint sprigs, for garnish

Steps:

  • Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.

GRILLED PEACHES WITH POUND CAKE & GINGER CREME FRAICHE



Grilled Peaches With Pound Cake & Ginger Creme Fraiche image

Make and share this Grilled Peaches With Pound Cake & Ginger Creme Fraiche recipe from Food.com.

Provided by hepcat1

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 cup thick creme fraiche
vegetable oil, for greasing the grill
3 ripe but firm peaches or 3 nectarines, halved and pitted
6 slices butter pound cake (1 inch thick)
3 tablespoons chopped crystallized ginger

Steps:

  • Heat a gas grill to high, covered, and when it's hot, turn it to medium (this will get the grates sufficiently heated).
  • Whisk the sugar into the crème fraîche until smooth.
  • Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 minute Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 minute total.
  • Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top.
  • Serve warm.

Nutrition Facts : Calories 385.6, Fat 36.6, SaturatedFat 22.8, Cholesterol 119.7, Sodium 24.6, Carbohydrate 15, Fiber 1.1, Sugar 12.5, Protein 2

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