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
GRILLED PEACHES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
- Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.
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 GINGERSNAPS
A light summertime dessert. The gingersnaps give a little crunch and add some snap.
Provided by EJNewman
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g
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
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
Grilled peaches are one of summer's most versatile dishes-in fact, we'd argue you could eat them any time of day! Try them with a dollop of yogurt and granola for a seasonally delicious breakfast, toss them in a simple green salad for lunch, pair with grilled pork chops for a sweet and savory dinner or serve warm with vanilla ice cream for the freshest summer dessert. Grilling this stone-fruit brings out its juiciness and intensifies its sweetness creating a simple yet sophisticated flavor that'll add a special touch to just about any summer meal.
Provided by Paula Jones
Categories Dessert
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Heat gas or charcoal grill. Lightly brush cut side of each peach half with oil.
- When grill is hot, cook peach halves over medium heat flesh side down on grill or grill pan 2 to 3 minutes or until peach halves are softened and grill marks appear. With tongs, carefully remove from grill.
- To serve, drizzle peach halves with desired amount of honey.
Nutrition Facts : ServingSize 1 serving
GRILLED PEACHES
Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 92 g, Fat 6 g, Fiber 2 g, Protein 1 g
GRILLED PEACHES WITH GRANOLA
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Spray halved nectarines with neutral-flavored cooking spray. Place flesh side down on a grill pan. Grill about 5 minutes until softened. Place on a plate and drizzle each half with honey, then sprinkle granola over top.
GRILLED PEACHES WITH THYME, MASCARPONE AND HONEY
Steps:
- Preheat a grill to medium-high.
- Place the peaches cut side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Sprinkle with the thyme, then place the dish on the grill and cover the grill. Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill. Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired. Serve immediately.
SWEET GRILLED PEACHES
Peaches are spruced up with a little honey and a dash of cinnamon before being packaged into foil and cooked on the grill. As my husband says, these taste like a peach cobbler without the crust!
Provided by K Douglas
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat a grill for medium heat.
- Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly.
- Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.
Nutrition Facts : Calories 244 calories, Carbohydrate 64.9 g, Fat 0.2 g, Fiber 4 g, Protein 1 g, Sodium 8.9 mg, Sugar 60 g
SOUTHERN GRILLED PEACHES
My mom will throw just about anything onto the grill, and one day a few summers ago as we all were watching Bobby Flay, we saw him making grilled peaches, so I brought it up to my mom and we decided to give it a try. So glad we did, but we did add our own touches to it.
Provided by Krystal-Belle
Categories Dessert
Time 7m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place peach down on the grill flesh side down and gril for about 1-2 minutes or until grill marks appear.
- Remove peach from grill and put a generous amount of whipped cream in the center of the peach where the seed was.
- Drizzle maple syrup or chocolate sauce (or both) over the peach and serve warm with a side of ice cream.
Nutrition Facts : Calories 19.1, Fat 0.1, Carbohydrate 4.7, Fiber 0.7, Sugar 4.1, Protein 0.5
SIMPLE GRILLED PEACHES
Grilling peaches intensifies their natural sweetness and a scoop of vanilla ice cream seals the deal.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Halve and pit peaches.
- Preheat grill to high. Dip cut side of peaches in olive oil. Place peaches, cut side down, on grill until warmed through; release from grill.
- Divide among 4 bowls. Top with scoops of vanilla ice cream.
GRILLED PEACHES
Make and share this Grilled Peaches recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 21m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and cinnamon in shallow bowl and stir to mix, set aside.
- Cut each peach in half around crease to the stone.
- Twist halves in opposite directions to separate them.
- Pry out stone with spoon and discard.
- Lightly brush each peach half on both sides with melted butter.
- Have peaches and cinnamon sugar by grill side, ready for grilling.
- Set up grill for direct grilling and preheat to high.
- Brush and oil grill grate.
- Dip each peach in cinnamon sugar to coat both sides, brushing off excess.
- Place halves on grill and grill until caramelized (dark golden brown), 3 to 6 minutes per side, turning with tongs.
- Transfer to plates and serve peaches with whipped cream or ice cream.
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.
Nutrition Facts : Calories 111 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GRILLED PEACHES IN FOIL
This is delicious with grilled pork or chicken.
Provided by Peggy Esposito
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place peach slices in the center of large sheet of heavy duty aluminum foil. Sprinkle with lemon juice, brown sugar, and cinnamon. Dot with butter. Fold edges of foil up and over to seal.
- Close grill and cook over medium heat until peaches are tender, about 15 to 20 minutes.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 26.3 mg, Sugar 12.7 g
GRILLED VANILLA PEACHES
Enhancing the flavor of farm-stand summer peachesrequires little effort. Vanilla and brown sugar cook inthe peaches' natural juices inside a foil packet, forminga fragrant glaze to coat the soft, warm fruit. Simply topwith scoops of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Peel, halve, and pit peaches.
- Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.
- Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush overpeaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.
- Slice peaches, and divide among 8 bowls. Top with scoops of ice cream.
GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE
DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay.
Provided by Dr. Jenny
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a charcoal or gas grill for direct grilling over medium heat.
- To make the spice rub: in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub into the breasts.
- To make the sauce: in a saucepan, combine the stock, wine, dried cherries, soy sauce, and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7-10 minutes.
- Remove from heat.
- Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
- Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well-browned on the bottom side, 7-10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed.
- Turn and grill for 5 minutes more.
- Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium rare to medium, still pink at the center, or until an instant read thermometer registers 135 to 140 degrees F. Continue to cook as needed.
- Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices.
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