Grilled Brown Sugar Peaches With White Chocolate Recipes

GRILLED BROWN-SUGAR PEACHES WITH WHITE CHOCOLATE

Steps:

• Prepare barbecue (medium-high heat). Whisk first 3 ingredients in large bowl to blend. Add peach halves; toss to coat well. Place peaches, cut side down, on grill. Grill until slightly charred, about 1 minute. Using tongs, turn peaches over. Divide chopped white chocolate among peach cavities and drizzle remaining butter mixture from bowl over chocolate. Grill until chocolate just begins to melt and peaches are charred, about 2 minutes. Divide peach halves among bowls. Sprinkle with pistachios and serve.

IF YOU LIKE, DRIZZLE AMARETTO OR BALSAMIC VINEGAR OVER THE GRILLED PEACHES JUST BEFORE SERVING. INGREDIENTS4 TBSP (1/2 STICK) UNSALTED BUTTER, MELTED2 TBSP (PACKED) DARK BROWN SUGAR1/2 TSP GROUND CINN

Steps:

• Prepare barbecue (medium-high heat). Whisk first 3 ingredients in large bowl to blend. Add peach halves; toss to coat well. Place peaches, cut side down, on grill. Grill until slightly charred, about 1 minute. Using tongs, turn peaches over. Divide chopped white chocolate among peach cavities and drizzle remaining butter mixture from bowl over chocolate. Grill until chocolate just begins to melt and peaches are charred, about 2 minutes. Divide peach halves among bowls. Sprinkle with pistachios and serve. Image Credit: Brian Leatart Recipe courtesy of: Jeanne Thiel Kelley

GRILLED VANILLA PEACHES

Steps:

• Peel, halve, and pit peaches.
• Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.
• Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush overpeaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.
• Slice peaches, and divide among 8 bowls. Top with scoops of ice cream.

GRILLED PORK AND PEACH SALAD

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
• Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
• When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
• While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
• Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
• Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
• Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
• Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
• Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.