GRILLED PEACHES WITH CITRUS MASCARPONE
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
- Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
- Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
- Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
- (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)
GRILLED PEACHES WITH MASCARPONE AND HONEY
Elevate the simple summer peach with light grill marks and just a drizzling of olive oil, honey, and mascarpone cheese in this dessert from chef Emeril Lagasse.
Provided by Martha Stewart
Categories Entertaining
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Drizzle peaches with olive oil and season with salt. Place peaches, cut side down, on the grill and cook until lightly charred, 2 to 3 minutes.
- Remove peaches from grill and divide among six dessert plates. Divide mascarpone evenly among plates and drizzle with honey. Serve immediately.
GRILLED PEACH TOAST WITH PIMIENTO CHEESE
Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.
Provided by Todd Richards
Categories Summer Dinner Appetizer Grill/Barbecue Peach Cheese Avocado Bell Pepper Quick & Easy Bacon Soy Free Peanut Free Tree Nut Free
Yield Serves 4 as an appetizer or 2 as an entrée
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high (450°F).
- Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.
- Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.
- Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.
- Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
- Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.
- Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.
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.
TODD RICHARDS'S GRILLED PEACH TOAST WITH SPICY PIMENTO CHEESE
Pimento cheese is a Southern classic, but the combination of spicy, smoky pimento cheese - spiked with bacon and the adobo that comes in a can of chipotle chiles - and sweet, juicy peaches could only come from the mind of a chef. Todd Richards of Richards' Southern Fried in Atlanta's Krog Street Market and the author of "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018) calls this his ideal summer breakfast, "along with a glass of champagne." If you don't want to use a grill, just toast the bread and use the peaches freshly sliced.
Provided by Julia Moskin
Time 30m
Yield 4 appetizer or 2 entrée servings
Number Of Ingredients 22
Steps:
- Cook bacon in a heavy skillet over medium-high for 5 to 6 minutes or until just crisp (but not crunchy). Remove bacon from skillet and drain on paper towels; chop into coarse pieces. Reserve 1 tablespoon bacon drippings, and set aside. Wipe out the skillet clean, but don't worry if there are brown bits stuck to the pan - they will loosen as you cook.
- If using fresh peppers, return the skillet to medium heat. Add the oil and then the peppers and cook, stirring, until tender, 3 to 5 minutes. (If using canned pimentos, just add them to the clean skillet.)
- Stir in the reserved bacon drippings. Add the adobo and cook for 2 minutes. Turn off the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic and black pepper. Let cool to room temperature.
- In a large bowl or using a mixer fitted with the paddle attachment, mix the cream cheese until soft. Mix in the Cheddar cheeses. Stir in bacon mixture and chives. Set aside. (Or refrigerate, covered, up to 4 days. Bring to cool room temperature for serving.)
- Grill the peaches: Heat a grill to medium-high (450 degrees). Brush the peach halves with 1 tablespoon neutral oil, and place on the grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice each half into 4 to 6 wedges. Set aside.
- Brush the bread slices on both sides with the remaining neutral oil, and place on the grill grates. Grill until the bread is toasted, 1 to 2 minutes per side. Remove from the grill.
- Spread pimento cheese thickly on 1 side of each slice of toast. Cut each slice into 4 equal pieces, keeping them together to look like a whole slice. Top with sliced peaches. Drizzle the olive oil over the peaches, and sprinkle with salt and pepper. If using, top with radish slices and watercress leaves. Serve immediately.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 71 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 24 grams, Sodium 971 milligrams, Sugar 11 grams, TransFat 1 gram
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GRILLED PEACHES RECIPE WITH MASCARPONE & HONEY
From erhardtseat.com
5/5 (14)Total Time 12 minsCategory Appetizer, Dessert, SnackCalories 275 per serving
- 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 WITH HONEY MASCARPONE - EATINGWELL
From eatingwell.com
Servings 4Total Time 20 minsAuthor Eric WolfingerCalories 279 per serving
- Preheat a gas grill to medium-high, build a fire in a charcoal grill or build a campfire and let it burn down to medium-high heat (about 450 degrees F).
- Oil the grill rack (see Tip). Rub cut side of peaches with oil and place on the grill, cut-side down. Cook, rotating often, until well browned, 3 to 6 minutes. Transfer to a serving dish.
- Whisk mascarpone, half-and-half and honey in a small bowl until well combined. Serve the peaches with the mascarpone mixture and garnished with mint, if desired.
GRILLED PEACH CROSTINI WITH MASCARPONE AND HONEY
From vindulge.com
4.6/5 (7)Category AppetizerCuisine AmericanCalories 111 per serving
- To grill the peaches: Halve and pit the peaches, and then slice into wedges. Alternatively, slice into wedges while removing the pit. Brush each peach wedge with olive oil
- Place the wedges on the grill and cook for 3 minutes per side, or until desired char marks. Flip and grill the other side for 3 additional minutes. Remove.
- Grill baguette slices: Brush top of slices with olive oil. Place baguette slices on the grill over direct heat and cook 1-2 minutes per side, or until toasted and grill marks appear. Remove.
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