Summer 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 RECIPE WITH HONEY MASCARPONE

Steps:

• Wash peaches and slice each lengthwise then remove the pit. Brush each peach halve with olive oil then sprinkle with brown sugar.
• Heat a grill pan, outdoor grill or skillet and add peaches skin side up when warm. Cook until peaches are soft and slightly charred. While the peaches are cooking prepare the honey mascarpone.
• Combine mascarpone cheese, vanilla extract and honey in a bowl and stir with a whisk until light and combined.
• When peaches are finished cooking serve each warm with a spoonful of honey mascarpone. Drizzle each with additional honey and fresh thyme if desired. Enjoy!

GRILLED PEACHES

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 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.

SUMMER GRILLED PEACHES

Steps:

• Preheat oven to 400 degrees. Place 2 peach halves, cut side up, onto a large sheet of heavy duty aluminum foil. In a small bowl, mix together blueberries, honey or agave, cinnamon and lemon juice. Spread mixture evenly among all peach halves. Fold foil tightly over peaches, ensuring that there is a tight seal. Place aluminum foil-wrapped peaches in a baking dish and roast until tender, about 15 minutes, depending on how ripe your peaches are. Carefully open foil pouches, allowing steam to escape. Garnish with lemon zest and serve immediately. (To grill, set grill to medium-low heat. Grill for 15 - 18 minutes, or until peaches are tender.)