Grilled Peach Parfaits Recipe By Tasty

LEMON PEACH PARFAITS

Steps:

• Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
• In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
• In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
• In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

GRILLED PEACH PANINI RECIPE BY TASTY

Steps:

• Make the panini: Heat a panini press to high heat.
• Spread 1 tablespoon of pesto on each slice of bread. Layer 3-4 Brie slices, 4-5 peach slices, and a drizzle of aged balsamic on 2 slices of bread. Place the other slices of bread, pesto-side down, on top.
• Spread 1 tablespoon of butter on one side of each sandwich.
• Grease the panini press lightly with nonstick spray. Place a sandwich on the panini press, buttered-side down. Butter the top slice bread, then close the panini press. Cook until the cheese is melted, 2-3 minutes. Remove the panini from the press and repeat with the remaining sandwich.
• Make the salad: Arrange the peach wedges on the panini press and cook until grill marks appear, 2-3 minutes. Remove from the press.
• In a medium bowl, drizzle the arugula with olive oil and aged balsamic vinegar. Toss well. Add the grilled peaches.
• Serve the panini with the salad alongside.
• Enjoy!

GRILLED PEACH PARFAITS RECIPE BY TASTY

Steps:

• Preheat Griddler, fitted with the grill plates, to 425°F (220°C), and grease with nonstick spray.
• Using a sharp knife, slice the peaches in half, cutting around the pit. Twist the two halves to separate and discard the pits.
• Brush the cut sides of the peach halves with a bit of oil.
• Place the peaches, cut side down, on the Griddler and close the press so that the top plate is touching all the peaches evenly.
• Cook for 4 minutes, until the peaches have developed dark grill marks.
• Transfer the peaches to a serving plate and top with Greek yogurt, a drizzle of honey, and a sprinkle of granola.
• Garnish with mint leaves and serve.
• Enjoy!

GRILLED PEACH COBBLER

Steps:

• Heat the grill to medium.
• Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes.
• Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce.

GRILLED PEACH MARGARITAS

Steps:

• Preheat a grill to medium high. Grill the peaches cut-side down until marked, 2 to 3 minutes.
• Combine the tequila, Cointreau, lime juice and all but 2 grilled peach halves in a blender. Blend on high for 1 to 2 minutes until smooth.
• Slice the remaining grilled peach halves. Divide the drink among ice-filled glasses and garnish with the sliced peaches.

GRILLED CHICKEN WITH PEACHES

Steps:

• In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.

BRANDIED PEACH PARFAITS

Steps:

• Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.
• Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.
• Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.

GRILLED PEACH COBBLER

Steps:

• In a large resealable plastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and marinate for 1 hour.
• Remove peaches from marinade, reserving marinade. Grill peaches over medium-high heat (350-400 degrees) for 5 minutes per side. Slice peaches lengthwise; set aside.
• Preheat oven to 350 degrees.
• Place butter in a 13x9-inch baking dish. Place baking dish in oven until butter is melted.
• In a medium bowl, combine biscuit mix, sugar, and half-and-half. Pour batter into baking dish over butter. Arrange peaches on top of batter. Do not stir peaches. Pour reserved marinade over top of peaches.
• Bake for 55 to 60 minutes, or until lightly browned. Serve warm with ice cream.

STRAWBERRY AND PEACH PARFAITS WITH MAPLE GRANOLA

Steps:

• Preheat oven to 350°F. Mix oats and almonds in 13x9x2-inch baking pan. Combine 1/4 cup maple syrup and butter in heavy small saucepan. Bring to boil. Pour maple syrup mixture over oat mixture; stir to blend well. Bake 10 minutes, stirring occasionally. Add raisins to oat mixture; stir to blend. Bake until mixture is golden and crisp, stirring occasionally, about 8 minutes longer. Cool granola completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
• Gently toss strawberries, peaches and remaining 3 tablespoons maple syrup in large bowl to blend. Divide fruit mixture among 6 parfait glasses. Sprinkle each parfait with granola, dividing equally. Top each with scoop of frozen yogurt, if desired, and serve.

SAVORY PEACH PARFAIT

Steps:

• Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

CREAMY CARAMEL-PEACH PARFAITS

Steps:

• Fold caramel topping into whipped topping in small bowl.
• Layer broken cookies, topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs. Serve immediately, or refrigerate until serving.

GRILLED PEACHES

Steps:

• Heat grill to medium-low.
• Halve and pit peaches; brush both sides with butter.
• Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.