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
MARINATED GRILLED PEACHES WITH CLOVES
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut peaches in half and remove seed. Place clove in the center of each peach and sprinkle with mint and cinnamon. Melt butter and mix with honey, cinnamon and brown sugar. Brush each peach with butter mixture. Place peaches skin side down on grill and grill to heat through about 4 minutes. Whip cream and 4 ounces powdered sugar together until stiff peaks form. Place 2 halves of peach on plate and garnish with 1 tablespoon of whipped cream. Garnish plates with remaining 4 ounces of powder.
PEACHES IN SAUTERNES
Steps:
- Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.
MARINATED PEACHES
Provided by Michael Symon : Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 6
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.
BRANDIED PEACHES
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
Provided by The New York Times
Categories project, dessert
Time 7h
Yield Makes 2 pints
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
- In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
- Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
- Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams
OPAL BASIL-MACERATED PEACHES
Provided by Food Network
Time 15m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover and chill for 2 hours.
- Serve the peaches in bowls, garnished with a dollop of creme fraeche, if desired.
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