Molasses Grilled Peaches 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 WITH FROZEN YOGURT AND MOLASSES COOKIE CRUMBLE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, 1/2 cup butter, the water and egg until dough forms. Drop dough by tablespoonfuls onto ungreased cookie sheet, making 18 cookies.
• Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
• Meanwhile, heat gas or charcoal grill. In small bowl, mix brown sugar, cinnamon and 2 tablespoons butter; set aside. Carefully brush oil on grill; place peach haves, cut sides down, on grill over medium-high heat. Cook uncovered about 5 minutes until peaches start to soften. Turn peaches over; spoon brown sugar mixture into centers. Cook 5 minutes longer; remove from grill.
• Place 1 peach half in each of 6 dessert bowls. Top with scoop of frozen yogurt. Divide blackberries among bowls. Crumble 1 molasses cookie over top of each; serve 2 cookies on the side.

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.

GRILLED PEACHES WITH CREME FRAICHE AND MOLASSES

Steps:

• Brush peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 1 1/2 minutes. Turn the peaches over and grill another 45 seconds. Remove the peaches to a plate and place a tablespoon of creme fraiche in the indentation of each peach. Drizzle with the molasses.

GRILLED DOUBLE-THICK PORK CHOPS WITH GRILLED PEACHES AND MOLASSE

Steps:

• Build a small fire on one side of the grill, using enough charcoal to fill a shoe box.
• Rub the chops lightly with some of the oil, add salt and pepper to taste and set aside.
• In a small saucepan, heat the oil until hot but not smoking. Add the onions and saute, stirring occasionally until transparent, 5 to 7 minutes. Add the ginger and garlic and saute, stirring, for 1 minute. Add the rum, vinegar, catsup, molasses, sugar, allspice and mace and bring to a boil. Reduce the heat to low and simmer gently for 20 minutes, then remove from the heat, season to taste and set aside.
• Place the chops on the grill and cook for 3 to 4 minutes per side. When they nicely seared, move them to the side of the grill with no fire and let them cook 10 minutes per side. Chops are done when slightly pink at the center.
• Place the peaches on the grill at the edge of the fire, cut side down, and grill for 3 to 4 minutes on each side.
• Brush both the chops and peaches with the sauce. Allow to cook for 1 minute more, then serve.

GRILLED VANILLA PEACHES

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.

MOLASSES GRILLED PEACHES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place peaches cut-side down on the grill; cook until browned, 4 to 5 minutes. Flip peaches, dust with cinnamon, and fill each half with 1 tablespoon molasses. Cook until browned on the bottom, about 3 minutes.
• Let peaches rest before serving, 3 to 5 minutes.

MOLASSES GRILLED PEACHES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place peaches cut-side down on the grill; cook until browned, 4 to 5 minutes. Flip peaches, dust with cinnamon, and fill each half with 1 tablespoon molasses. Cook until browned on the bottom, about 3 minutes.
• Let peaches rest before serving, 3 to 5 minutes.

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.

GRILLED PORK CHOPS WITH GLAZED PEACHES

Steps:

• Build a fire in your grill, leaving about 1/3 of grill free of coals.
• Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil.
• Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals.
• After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium.
• When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.