Grilledpeachsundaes Recipes

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GRILLED PEACH SUNDAES



Grilled Peach Sundaes image

These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That's jackpot at our house. -Nancy Dentler, Greensboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 9

4 cups fresh or frozen sliced peeled peaches, thawed
1/3 cup sugar
1 teaspoon vanilla extract
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
6 tablespoons cold butter
6 ice cream waffle bowls
3 cups vanilla ice cream

Steps:

  • In a large bowl, combine peaches, sugar and vanilla. Transfer to a greased 8-in. square disposable foil pan., In a small bowl, combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling., Place pan on grill rack over indirect medium heat. Grill, covered, 15-20 minutes or until filling is bubbly. Remove from heat; cool slightly. Place peach mixture in waffle bowls; top with ice cream.

Nutrition Facts : Calories 486 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 157mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 3g fiber), Protein 6g protein.

GRILLED PEAR SUNDAE



Grilled Pear Sundae image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
4 tablespoons brown sugar
2 tablespoons apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch kosher salt
2 pears, stemmed, cored, and sliced lengthwise 1/2 inch thick
Ice cream
Pecans, for topping
Whipped cream, for topping

Steps:

  • Preheat grill to medium.
  • In a small saucepan add butter, brown sugar, apple cider, cinnamon, ginger, and salt. Place onto grill until butter melts. Mix together until well combined.
  • Place pears directly onto grill for 2 to 4 minutes. Turn and cook on the other side. Brush both sides of the pears with the butter mixture to glaze. Immediately take pears off the grill after glazing and place on a plate.
  • Scoop ice cream into 4 serving bowls. Top with pears, pecans and whipped cream. Drizzle the remaining butter mixture on top and serve.

GRILLED PEACHES



Grilled Peaches image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 ripe medium peaches
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup dark brown sugar
1 to 2 pints frozen vanilla yogurt
Suggested toppings: toasted sliced almonds

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-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE



Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce image

This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss. It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling. The alcohol from the bourbon will burn off when you mix it into the caramel, so don't worry about serving it to children.

Provided by Christine Muhlke

Categories     dessert

Time 1h

Yield Serves 4

Number Of Ingredients 19

4 ripe peaches
3 tablespoons peanut oil
Sea salt
1 cup whole pecan halves
1 1/2 tablespoons melted butter
3/4 teaspoon salt
1/4 teaspoon cayenne
1 1/2 tablespoons sugar
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons butter
1 teaspoon sea salt
1/4 cup bourbon
1 cup best-quality heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 cup buttermilk

Steps:

  • Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.
  • Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.
  • Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.
  • Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deepamber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.
  • Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.
  • To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over the whole shebang.

Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 41 grams, Carbohydrate 91 grams, Fat 83 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 37 grams, Sodium 997 milligrams, Sugar 87 grams, TransFat 1 gram

GRILLED PEACHES AND CREAM



Grilled Peaches and Cream image

This is an easy grilled peach dessert! I use a honey nut flavored cream cheese spread and it's wonderful! Drizzle a little extra honey after they're grilled and they're perfect!

Provided by OLIVIA17

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 23m

Yield 8

Number Of Ingredients 4

4 peaches, halved and pitted
2 tablespoons clover honey
1 cup soft cream cheese with honey and nuts
1 tablespoon vegetable oil

Steps:

  • Preheat a grill for medium-high heat.
  • Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

Nutrition Facts : Calories 139 calories, Carbohydrate 11.6 g, Cholesterol 31.9 mg, Fat 10.2 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 135 mg, Sugar 11.5 g

GRILLED PEACHES



Grilled Peaches image

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

3 tablespoons white sugar
¾ cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 ½ ounces blue cheese, crumbled

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



Grilled Peaches image

Provided by Natalie Clark

Categories     Summer

Time 10m

Number Of Ingredients 2

2-3 peaches, sliced in two and pitted
2 tablespoons olive (not extra virgin) or vegetable oil, for coating

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

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