Grilled Peaches With Mock Creme Anglaise Recipes

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GRILLED PEACHES AND CREAM

This is an easy grilled peach dessert! I use a honey nut flavored cream cheese spread and it's wonderful! Drizzle a little extra honey after they're grilled and they're perfect!

Provided by OLIVIA17

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 23m

Yield 8

Number Of Ingredients 4



Grilled Peaches and Cream image

Steps:

  • Preheat a grill for medium-high heat.
  • Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

Nutrition Facts : Calories 139 calories, Carbohydrate 11.6 g, Cholesterol 31.9 mg, Fat 10.2 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 135 mg, Sugar 11.5 g

4 peaches, halved and pitted
2 tablespoons clover honey
1 cup soft cream cheese with honey and nuts
1 tablespoon vegetable oil

GRILLED PEACHES WITH MOCK CREME ANGLAISE

Vanilla ice cream is transformed into a mock creme anglaise and drizzled on top of grilled peaches.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 35m

Yield 4

Number Of Ingredients 7



Grilled Peaches with Mock Creme Anglaise image

Steps:

  • Take 1/2 cup ice cream out of the freezer and allow to melt, about 30 minutes.
  • Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Rub olive oil over the peaches. Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over the halved peaches.
  • Grill peaches until tender, 5 to 8 minutes.
  • Remove from grill and place into individual serving bowls. Top each peach with a scoop of vanilla ice cream. Drizzle peach halves with the melted vanilla ice cream and sprinkle with crushed amaretti cookies.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 26.8 g, Cholesterol 16.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 38.7 mg, Sugar 24.9 g

½ cup vanilla ice cream
1 teaspoon olive oil
2 fresh peaches, halved and pitted
2 tablespoons brown sugar
½ teaspoon ground cinnamon
4 scoops vanilla ice cream
4 amaretti cookies, crushed

GRILLED PEACHES WITH CRèME FRAîCHE

These grilled peaches drizzled with dessert wine and dolloped with crème fraîche are as simple as they are delicious. All you need are peaches, a grill, a bit of booze, a squeeze of lime, a crack of pepper, and a few dollops of crème fraîche.

Provided by Justin Smillie

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5



Grilled Peaches with Crème Fraîche image

Steps:

  • Cut peaches in half and use a spoon to remove the pits. Rub the peach halves together to release their juices, then place cut side down over direct heat, 6 inches from the coals, or over medium-high heat on a gas grill or indoor grill pan. Grill until peaches are lightly charred, soft, and warmed all the way through, 3-4½ minutes.
  • To serve, place the peaches on individual serving plates or one large platter. Drizzle with wine, then add freshly ground black pepper. Spoon dollops of crème fraîche over the peaches, then finish with freshly squeezed lime juice. Serve immediately.

4 ripe peaches, preferably freestone
1/4 cup sweet wine, such as Vin Santo, sweet sherry, or Beaumes de Venise
Freshly ground black pepper
1/4 cup crème fraîche
1/2 lime

CHILLED PEACHES WITH CREME ANGLAISE

Make and share this Chilled Peaches With Creme Anglaise recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7



Chilled Peaches With Creme Anglaise image

Steps:

  • Cook milk and sugar in medium saucepan over medium heat, stirring, until sugar dissolves, 2 to 3 minutes.
  • Whisk eggs to combine in mixing bowl.
  • Pour 1 cup hot milk-sugar mixture over eggs, stirring.
  • Return to saucepan and stir over low heat until custard thickens, 4 to 5 minutes.
  • Stir in almond extract.
  • Remove from stove, strain into bowl, cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour.
  • Cut shallow"X" in bottom of each peach and carefully immerse in large pot of boiling water.
  • After 15 seconds, remove 1 and try to pull peel back.
  • If it comes away easily, remove peaches and rinse under cold water before peeling.
  • Cut peaches in half, remove pits and place cherry in center of each half.
  • Dip each peach into chilled custard and chill 30 minutes.
  • Place 2 peach halves on each of 4 dessert plates, pour remaining custard around peaches and top with whipped cream.

Nutrition Facts : Calories 175.9, Fat 6.1, SaturatedFat 2.9, Cholesterol 118.6, Sodium 80.3, Carbohydrate 24.4, Fiber 1.8, Sugar 18.6, Protein 7.1

1 1/2 cups milk
2 tablespoons sugar
2 eggs
1/2 teaspoon almond extract
4 peaches
8 maraschino cherries
whipped cream

GRILLED PEACHES WITH CREME FRAICHE AND MOLASSES

Provided by Bobby Flay

Categories     dessert

Time 8m

Yield 6 to 8 servings

Number Of Ingredients 4



Grilled Peaches with Creme Fraiche and Molasses image

Steps:

  • Brush peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 1 1/2 minutes. Turn the peaches over and grill another 45 seconds. Remove the peaches to a plate and place a tablespoon of creme fraiche in the indentation of each peach. Drizzle with the molasses.

Vegetable oil, for brushing
8 peaches, halved and pitted
8 ounces creme fraiche
1/4 cup molasses

GRILLED APPLES WITH CREME ANGLAISE

Grilling brings out the pure, true flavor of your favorite apple, whether it a Gravestein or an heriloom apple such as Duchess of Oldenburg. Courtesy of Taste Magazine, Fall 2001.

Provided by Manami

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13



Grilled Apples With Creme Anglaise image

Steps:

  • Preheat gas grill or fire in charcoal grill.
  • Creme Anglaise:.
  • In a saucepan over low heat combine the milk and half-and-half.
  • Heat to just boiling.
  • In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended.
  • Add sugar, salt and vanilla.
  • Gradually whisk in the hot milk mixture.
  • Place over the bottom pan of boiling water stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes.
  • DO NOT LET IT BOIL.
  • Immediately remove from heat.
  • Stir in the bourbon and let cool slightly to thicken.
  • Apples:.
  • Cut the apples into rounds about 1/2 inch thick.
  • Put slices in a baking dish and drizzle with olive oil, truning to coat.
  • Brush the grill with olive oil and place apple slices on it, or place them in an oiled grilling basket.
  • Sprinkle the apples with cardamon.
  • Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes.
  • Transfer the apples to a plate.
  • Pool some of the creme anglaise on each of 6 dessert plates and topw with several apple rounds.
  • Drizzle the apples with additional creme anglaise, adding the chopped pecans at this time, if you are going to use.
  • Enjoy!

Nutrition Facts : Calories 321.2, Fat 19.7, SaturatedFat 6.6, Cholesterol 217, Sodium 114.6, Carbohydrate 31.6, Fiber 3, Sugar 23.3, Protein 6.6

1 cup milk
1 cup half-and-half (half milk and half cream)
4 egg yolks
2 large eggs
1/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons Bourbon (optional)
5 sweet apples (Gravestein, Gala or Golden Delicious)
1/4 cup light extra virgin olive oil
2 teaspoons fresh ground cardamom
light extra virgin olive oil, for brushing on fruit
toasted pecans (to garnish, chopped)

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