GRILLED PEACH CRUMBLE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat.
- Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week.
- Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture.
- Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.
GRILLED PEACHES
This is a very simple, yet delicious end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, yet extremely simple recipe. Perfect for summer entertaining!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 38m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.4 g, Cholesterol 13.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 261.8 mg, Sugar 20.1 g
SIMPLEST GRILLED PEACHES
Grilled peaches may be summer's greatest joy. Cook them over a medium to low gas grill or a dying charcoal fire, and serve them with ice cream, whipped cream or nothing at all.
Provided by Sam Sifton
Categories barbecues, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 2
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.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 11 grams
GRILLED PEACHES WITH WHIPPED CREAM AND CARAMEL
Epicurious had this posted from Bon Appetit August 2003 Carey Paquette, Arlington, VA Too Busy To Cook? I did add my touch to it! Just in time for summer peaches.
Provided by Rita1652
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat).
- Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar,cinnamon and nutmeg.
- Let stand until sugar begins to soften, about 10 minutes.
- Place peaches on grill, sugared side down.
- Grill until tender and slightly charred, about 4 minutes per side.
- Transfer peach halves to plates.
- Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear.
- Spoon caramel whipped cream alongside peaches.
- Serve, passing remaining caramel sauce.
Nutrition Facts : Calories 365.9, Fat 15.1, SaturatedFat 9.2, Cholesterol 54.8, Sodium 161.2, Carbohydrate 59.8, Fiber 2.8, Sugar 29.3, Protein 2.8
QUICK SAVORY GRILLED PEACHES
Grilled peaches are given a slightly savory treatment to make them an excellent summertime side dish.
Provided by Javagoddess
Categories Side Dishes
Time 20m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 32.3 calories, Carbohydrate 3 g, Fat 2.3 g, SaturatedFat 0.3 g, Sodium 2 mg, Sugar 3 g
GRILLED PEACHES WITH CRèME FRAîCHE
These grilled peaches drizzled with dessert wine and dolloped with crème fraîche are as simple as they are delicious. All you need are peaches, a grill, a bit of booze, a squeeze of lime, a crack of pepper, and a few dollops of crème fraîche.
Provided by Justin Smillie
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut peaches in half and use a spoon to remove the pits. Rub the peach halves together to release their juices, then place cut side down over direct heat, 6 inches from the coals, or over medium-high heat on a gas grill or indoor grill pan. Grill until peaches are lightly charred, soft, and warmed all the way through, 3-4½ minutes.
- To serve, place the peaches on individual serving plates or one large platter. Drizzle with wine, then add freshly ground black pepper. Spoon dollops of crème fraîche over the peaches, then finish with freshly squeezed lime juice. Serve immediately.
GRILLED PEACHES WITH FRESH RASPBERRY SAUCE
Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like. Recipe courtesy of Bon Appetit, August 2007.
Provided by Juenessa
Categories Dessert
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.
- Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.
- Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
- (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).
- Prepare barbecue (medium heat).
- Melt butter with brown sugar in heavy small skillet over medium heat.
- Remove skillet from heat.
- Brush peach halves all over with melted butter mixture.
- Grill until tender, about 8 minutes, turning occasionally.
- Serve with sauce.
Nutrition Facts : Calories 151.1, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 2.8, Carbohydrate 24.7, Fiber 4.5, Sugar 19.9, Protein 1.5
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