Marinated Grilled Peaches With Cloves Recipes

SIMPLEST GRILLED PEACHES

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.

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.

MARINATED PEACHES

Steps:

• Slice the peaches and place n a large mixing bowl. Toss the peach slices with the remaining ingredients. Let marinate for 1 hour and serve.

GRILLED PEACHES IN FOIL

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.

BALSAMIC-MARINATED PORK CHOPS & GRILLED PEACHES

Steps:

• In a small bowl, whisk together vinegar, oil, honey and rosemary.
• Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag.
• Add pork to bag and refrigerate for 1 hour, turning occasionally.
• Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove.
• Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.
• Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.
• Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes.
• Transfer to plate, season with salt and pepper and brush with reserved marinade.
• To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.