Peach Kebabs On Cinnamon Sticks Recipes

CHICKEN KEBABS WITH NO-COOK PEACH CHUTNEY

Steps:

• For the marinade: Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
• For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.
• For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.
• Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.

CINNAMON-GRILLED PEACHES

Steps:

• Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
• Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
• Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.

CUMIN-SCENTED BEEF KEBABS

Steps:

• Stir together oil, oregano, garlic, spices, and 1 teaspoon salt in a bowl, then toss with beef. Marinate, chilled, at least 2 hours.
• Prepare grill for direct-heat cooking over medium-hot charcoal (high heat for gas); see Grilling Procedure . Thread about 4 pieces of beef onto each skewer, leaving small spaces between pieces, then transfer to a tray.
• Oil grill rack, then grill beef, covered only if using a gas grill, turning, until browned but still pink inside, 4 to 5 minutes.

WINTER FRUIT KABOBS WITH PEACH GLAZE

Steps:

• On each of sixteen 8-inch skewers, thread 4 to 6 pieces of fruit, including grapes. Place skewers on large cookie sheet; set aside.
• In 1-quart saucepan, heat preserves, butter, liqueur and cinnamon over medium-high heat, stirring frequently, until butter is melted. Brush about 1/4 to 1/3 cup of preserves mixture over kabobs; reserve remaining preserves mixture.
• Set oven control to broil. Broil kabobs with tops 4 to 6 inches from heat 2 minutes or until fruit is hot and glaze is bubbly. Serve warm or cold with remaining preserves mixture.

PEACH KEBABS ON CINNAMON STICKS

Steps:

• Cut peaches in half, and remove stone. Cut each peach half in half. Using a metal skewer, make a starter hole in center of each peach quarter. Skewer two peach quarters on each cinnamon stick, placing a mint leaf between each.
• Prepare bourbon butter glaze. Combine butter, sugar, bourbon and lime juice in a saucepan, and boil until thick and syrupy, 3 to 5 minutes.
• Set up grill for direct grilling, and preheat to high. Brush and oil grate. Grill peaches until nicely browned on both sides, 2 to 4 minutes a side, basting with glaze. Serve at once, with ice cream.

CINNAMON-SUGAR PEACH KUCHEN

Steps:

• In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Fold in ginger., Transfer to a greased 13x9-in. baking dish. Arrange peaches over batter. Combine cinnamon and remaining sugar; sprinkle over top. , Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.

CINNAMON PEACH COBBLER

Steps:

• In a large bowl, combine the peaches, sugar, 1 tablespoon of biscuit mix and cinnamon. Transfer to a greased shallow 1-1/2-qt. baking dish. , In another bowl, combine brown sugar and remaining biscuit mix. Cut in butter until crumbly. Stir in milk just until blended. , Drop by rounded tablespoonfuls onto peach mixture. Bake at 400° for 20-25 minutes or until top is golden brown and filling is bubbly.