Grilled Peaches With Amaretto Mascarpone Recipes

GRILLED PEACHES WITH VANILLA AND LEMON MASCARPONE

Steps:

• Put the peaches cut-side up in a 10-by-15-inch glass baking dish.
• In a medium mixing bowl, whisk together the bourbon, lemon juice and vanilla extract. Pour the bourbon mixture over the peaches and baste each peach. Cover with plastic wrap and macerate at room temperature for 30 minutes.
• Meanwhile, in a small bowl, stir together the mascarpone, heavy cream, confectioners' sugar, vanilla bean seeds and lemon zest until evenly incorporated. Cover with plastic wrap and store in the refrigerator. Remove 20 minutes prior to serving.
• Heat a grill or grill pan over high heat.
• Using your hands, rub the cut side of each peach with 2 teaspoons brown sugar. Sprinkle each peach with a pinch of the cinnamon and nutmeg.
• Place the peaches cut-side down on the hot grill and cook until they are seared with grill marks and the sugar is caramelized, 6 to 8 minutes. Turn each peach over and cook for an additional 4 minutes. Remove from the grill.
• Top each peach with a spoonful of the vanilla and lemon mascarpone.

GRILLED PEACHES WITH AMARETTO MASCARPONE

Steps:

• Cut in half and pit 4 ripe peaches. In about a 1/2 cup of brown sugar, dip the cut sides of the peaches.
• On a clean grill sprayed with oil, grill cut side down for 2 minutes, covered. Flip and grill for another 3 to 4 minutes.
• Remove from the heat, top each peach with a dollop of the mascarpone mixture in the hole where the pit was. Sprinkle with crushed cookies (I like to use Amaretto Biscotti) and garnish with raspberries.

GRILLED PEACHES WITH AMARETTI

Steps:

• Preheat the oven to 375 degrees F.
• Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

PEACHES IN AMARETTO CARAMEL

Steps:

• In small saucepan, combine sugar with 1 cup water. Place over low heat until sugar has dissolved. Raise heat to medium-high, and without stirring, allow syrup to bubble until it begins to caramelize and turn golden, about 20 minutes.
• Mix amaretto and lemon juice together. Reduce heat under saucepan to low. Standing back from pan, slowly pour in mixture; it will spit, then simmer. Stir to dissolve any sugar strands that have formed.
• Place peach halves in pan, in batches if necessary. Poach until just tender, 2 to 3 minutes, then transfer to plate. When all peaches have been poached, raise heat to medium-high, and boil caramel down until it is thick but still can be poured; there should be about 1 cup.
• Place 4 peach halves on each of four plates. Drizzle with caramel. Garnish each plate with a dollop of mascarpone sprinkled with splintered pistachios.

GRILLED PEACHES WITH AMARETTI

Steps:

• Heat grill . When hot, brush the grill with a little oil to make sure the peaches don't stick.
• Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Preheat the oven to 375 degrees F.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar.
• Combine the rum and amaretto and drizzle 1/2 of it on the peaches.
• Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side.
• Serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:.
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.