Grilled Peaches With Blue Cheese Recipes

GRILLED PEACHES

Steps:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
• Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

QUICK SAVORY GRILLED PEACHES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves.
• Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

GRILLED PEACHES (WITH BLUE CHEESE)

Steps:

• In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
• Simmer until liquid has reduced by half, it should become slightly thicker.
• Remove from heat and set aside.
• Preheat grill to medium-high heat.
• Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
• Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
• Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
• Sprinkle with with crumbled blue cheese.

PEACH AND BLUE CHEESE SALAD

Steps:

• Heat the grill to medium or the oven to 250 degrees F.
• Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
• Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
• Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
• Cook's Note: I love this served right on top of a steak but it is also great as a side salad.

GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
• Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
• To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
• To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.

GRIDDLED PEACHES WITH PROSCIUTTO & BLUE CHEESE

Steps:

• Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.
• Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.

FARMER CHEESE WITH GRILLED PEACHES

Steps:

• Halve peaches; brush with olive oil.Grill, cut sides down, until soft withchar marks, about 4 minutes. Servewith honey-drizzled chilled farmercheese, and garnish with basil.

GRILLED PEACHES WITH BRANDY SAUCE

Steps:

• Soak grilling plank in water for 1 hour. , In a small heavy saucepan, melt butter. Stir in brown sugar until dissolved; remove from the heat. Stir in brandy; set aside. , Place plank on grill over direct medium heat. Cover and heat for 3 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) , Place peaches on plank. Grill, covered, over medium heat for 20-23 minutes or until tender, brushing occasionally with brandy sauce. Top each peach half with a scoop of ice cream; drizzle with remaining brandy sauce.