Grilled Peaches And Ice Cream Recipes

GRILLED PEACHES AND CREAM

Steps:

• Preheat a grill for medium-high heat.
• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

GRILLED PEACHES AND ICE CREAM

Steps:

• Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
• Serve warm peach halves topped with ice cream.

SIMPLEST GRILLED PEACHES

Steps:

• Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
• Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
• Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

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.

GRILLED PEACHES AND CREAM

Steps:

• Halve and pit 8 peaches and toss with 2 tablespoons each light brown sugar and melted butter. Grill over medium-high heat until marked, 2 to 3 minutes per side. Whisk 2/3 cup each sour cream and cold heavy cream with 1/3 cup brown sugar and 1/4 teaspoon cinnamon in a large bowl until light and fluffy. Dollop the whipped cream on the peaches and top with candied pecans.

GRILLED PEACHES AND CREAM DESSERT

Steps:

• Preheat the grill to medium-high heat.
• Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes. Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet. Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet. Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours.
• Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill. Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches. Remove the peaches from the grill to a cutting board. When cool, cut each piece into 4 wedges. In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture.
• Add the sliced almonds to a dry skillet and put the skillet on the grill. Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes.
• To serve, put 1 piece of grilled pound cake on a serving plate. Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture. Repeat with the remaining ingredients. Garnish them with a mint sprig and the toasted sliced almonds. Enjoy and eat safely, as this dessert tends to get pretty messy.
• Preheat the oven to 325 degrees F.
• Spray a loaf pan with nonstick cooking spray.
• In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes. Scrape down the sides of the mixing bowl before beating in the egg. Add the egg and beat to incorporate, then beat in the egg yolk. Add the almond extract and water and beat until combined.
• In a separate bowl, stir together the flour, almond meal, baking powder and salt. Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed. Whip until just combined.
• Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes. Rotate the pan halfway through the cooking time. Remove the cake from the oven and let it cool before slicing.

GRILLED CINNAMON PEACHES WITH PECANS & ICE CREAM RECIPE BY TASTY

Steps:

• Fire up the grill.
• Cut peaches along the seam all the way around and remove pit from peaches.
• Put a saucepan over medium heat, and add pecans. Heat the pecans until they're lightly toasted and fragrant, stirring often.
• Add butter and stir until melted then add the sugar and cinnamon, stirring until everything comes together and looks like a pecan pie sauce.
• Using a pastry brush, spread the sauce all over the peach halves.
• Slap them on the grill. Grill for 4-6 minutes per side, or until the peaches have softened and have nice grill marks.
• Serve each grilled peach half with a scoop of ice cream.
• Drizzle the pecans and sauce on top.
• Enjoy!

GRILLED PEACHES WITH VANILLA ICE CREAM

Steps:

• Heat grill to medium heat.
• Combine first 5 ingredients.
• Brush peaches with oil; grill 10 min. or until softened, turning occasionally. Fill centers with nut mixture; grill 2 min. or until heated through.
• Serve warm with ice cream and cookies.