Caramelized Peaches On The Grill Recipes

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.

Steps:

• Combine cornflakes, nuts, sugar and margarine.
• Fill centers of each peach half.
• Wrap tightly in aluminum foil.
• Grill over med heat 10-15 minutes.

Steps:

• Combine sugar and cinnamon in shallow bowl and stir to mix, set aside.
• Cut each peach in half around crease to the stone.
• Twist halves in opposite directions to separate them.
• Pry out stone with spoon and discard.
• Lightly brush each peach half on both sides with melted butter.
• Have peaches and cinnamon sugar by grill side, ready for grilling.
• Set up grill for direct grilling and preheat to high.
• Brush and oil grill grate.
• Dip each peach in cinnamon sugar to coat both sides, brushing off excess.
• Place halves on grill and grill until caramelized (dark golden brown), 3 to 6 minutes per side, turning with tongs.
• Transfer to plates and serve peaches with whipped cream or ice cream.

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
• Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated "flatbread," 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
• Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
• Heat a grill or large grill pan to high heat.
• Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes.

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.

Steps:

• Put the peaches cut-side up in a 10-by-15-inch glass baking dish.
• In a medium mixing bowl, whisk together the bourbon, lemon juice and vanilla extract. Pour the bourbon mixture over the peaches and baste each peach. Cover with plastic wrap and macerate at room temperature for 30 minutes.
• Meanwhile, in a small bowl, stir together the mascarpone, heavy cream, confectioners' sugar, vanilla bean seeds and lemon zest until evenly incorporated. Cover with plastic wrap and store in the refrigerator. Remove 20 minutes prior to serving.
• Heat a grill or grill pan over high heat.
• Using your hands, rub the cut side of each peach with 2 teaspoons brown sugar. Sprinkle each peach with a pinch of the cinnamon and nutmeg.
• Place the peaches cut-side down on the hot grill and cook until they are seared with grill marks and the sugar is caramelized, 6 to 8 minutes. Turn each peach over and cook for an additional 4 minutes. Remove from the grill.
• Top each peach with a spoonful of the vanilla and lemon mascarpone.

Steps:

• Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
• Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.

Steps:

• Arrange the peaches in a single layer, cut sides down, in a 9-by-13-inch, heavy-duty foil pan. Scatter the butter pieces and sugar between the peaches. Add the vanilla to the pan.
• In a small bowl, whisk the lemon curd with enough heavy cream to create a smooth, spoonable sauce.
• Place the pan of peaches over direct medium heat and cook, with the lid closed as much as possible, until the peaches are tender, warm and glazed, 8 to 12 minutes (depending on the size and firmness of the peaches), rolling the peaches gently in the butter mixture once. To keep the peaches warm, slide the pan over indirect heat and remove the grill's lid. When ready to serve, slide the hot pan onto a baking sheet and move to a work surface.
• Cut the peaches into quarters or smaller slices. Arrange in bowls with the blueberries. Serve warm with the lemon curd spooned over the top.

Steps:

• place oil in sautee pan and heat until light smoke.
• lightly season scallops w/salt and pepper.
• carefully add scallops to pan (do not crowd).
• lightly brown and turn scallops.
• add shallots garlic and peaches.
• shake and flip in pan to mix.
• add sugar and keep moving for 2 (two) minutes.
• place on plate.
• put peaches on top.
• squeeze fresh lemon just before serving.
• goes great with jasmine or basmati rice steamed.

Steps:

• Heat grill or broiler to medium-hot. In a large bowl, combine the melted butter and brown sugar. Add all fruit, and toss.
• Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan, and place on grill. Arrange the fruit, cut sides down, on the foil. Cook fruit until browned and caramelized around the edges, rearranging occasionally to prevent burning. Turn the fruit over, and repeat; serve.

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves.
• Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

Steps:

• Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• Heat the butter in a non-stick skillet over medium heat.
• When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
• Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
• Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
• Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

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.

Steps:

• Prepare barbecue (medium-high heat). Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar. Let stand until sugar begins to soften, about 10 minutes. Place peaches on grill, sugared side down. Grill until tender and slightly charred, about 4 minutes per side. Transfer peach halves to plates.
• Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. Spoon caramel whipped cream alongside peaches. Serve, passing remaining caramel sauce separately.