Grilled Peaches With Brandy And Brown Sugar Recipes

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.

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.

GRILLED PEACH WITH BRANDY SAUCE

Steps:

• Light the B&B Hardwood Charcoal and heat the grill to medium.
• Place a small, oven-safe saucepan over indirect heat. Melt the butter, being careful not to scorch. Add the brown sugar, cinnamon, and nutmeg, stirring until dissolved; remove from the heat.
• Away from the flame, stir in the brandy and set to the side.
• Lightly coat the grill grate with cooking spray.
• Place the peach halves, cut-side-down, directly onto the grill grate. Grill, covered, over medium heat for about 20 minutes, or until tender. Brush the peaches occasionally with the spiced brandy sauce.
• When the desired tenderness is reached, place the grilled peach halves, cut side up, into individual serving bowls. Top each with a scoop of ice cream, then drizzle with the remaining brandy sauce. Garnish with ground cinnamon and nutmeg.

GRILLED PEACHES WITH CINNAMON SUGAR BUTTER

Steps:

• In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
• Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

BRANDY BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
• Arrange peaches cut-side up in the prepared baking dish.
• Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

GRILLED PEACHES WITH BRANDY AND BROWN SUGAR

Steps:

• Cut the peaches in half and remove the pit. Brush the cut side with melted butter. Lay the peaches cut side down on the grill (low heat) for about 2 minutes (adjust with higher time if the peaches are not quite soft). Turn the peaches over and fill the well created by the removal of the pit with 1/2 T brown sugar and 1 tsp brandy. Grill the peaches on the round side for 2-5 minutes depending on the ripeness of the peach. Serve with vanilla ice cream or creme fraiche and shortbread for a wonderful summer dessert!

BROWN SUGAR PEACHES

Steps:

• Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

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

Steps:

• Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

BROWN SUGAR SHORTCAKE WITH WARM BOURBON PEACHES

Steps:

• Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
• Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
• Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
• Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.