Grilled French Toast Grilled Peaches Raspberry Recipes

Steps:

• Combine sugar and lime juice in a shallow dish, stir well.
• Add 1/2 cup raspberries and mash.
• Add peaches, turning to coat.
• Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
• Remove peaches, reserving marinade.
• Coat grill rack with cooking spray, and place on grill over medium low coals.
• Place peaches, cut sides down in rack and cook 2 minutes.
• Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
• Remove from grill.
• Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

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:

• French Toast: preheat oven to 225. heat grill or grill pan to med-high heat. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Place slices of bread in baking dish. Pour egg and milk mixture over bread and turn to coat evenly. Let soak for 2-3 min., turning halfway through. Brush grill with melted butter, reserving enough to keep brushing if all 8 slices cannot fit on grill at one time. grill each slice 2-3 min per side. put on baking sheet when done and put in oven to keep warm. Peaches: melt butter. mix brown sugar into butter and brush both sides of each peach half with butter mixture. brush grilled with additional butter or cooking spray and grill on each side for 2-3 min. when done slice. Raspberry sauce: bring all ingredients to a boil, then simmer until desired thickness, 15-30 min. (15 min for thinner syrup, 30 min for a thicker sauce). strain sauce through mesh sieve pushing through with back of spoon. whick sauce together. sauce will tickens as strained and cooled. can be made 3 days ahead and stored in an air tight container in the refridgerator. reheat in the microwave for 30 seconds to 1 min before serving. if sauce is too thick add a bit a water when reheating in the microwave. Serve French Toast with grilled peaches and raspberry sauce. Garnish with fresh raspberries and mint if desired.

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:

• Place two peach halves, cut side up, on each of two double thicknesses of heavy-duty foil (12 in. square). Sprinkle each with blueberries, brown sugar and lemon juice; dot with butter. Fold foil over peaches and seal tightly., Grill, covered, over medium-low heat until tender, 18-20 minutes. Open foil carefully to allow steam to escape.

Steps:

• In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18x12 in.). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
• Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.
• Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.
• Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
• (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).
• Prepare barbecue (medium heat).
• Melt butter with brown sugar in heavy small skillet over medium heat.
• Remove skillet from heat.
• Brush peach halves all over with melted butter mixture.
• Grill until tender, about 8 minutes, turning occasionally.
• Serve with sauce.