Grilled Peaches With Pound Cake Ginger Creme Fraiche Recipes

Steps:

• Brush peaches with vinegar and place in a grill wok or basket. Grill, uncovered, over medium heat for 10-12 minutes or until tender, stirring frequently., Cut pound cake into six slices. In a small bowl, combine brown sugar and butter; brush over both sides of cake slices. Grill, uncovered, over medium heat for 1-2 minutes on each side or until light golden brown. Place cake slices on serving plates and top with peaches and ice cream.

Steps:

• Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
• Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
• Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
• Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.

Steps:

• For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
• Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
• For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
• For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
• Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.

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.

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.

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.

Steps:

• Heat a gas grill to high, covered, and when it's hot, turn it to medium (this will get the grates sufficiently heated).
• Whisk the sugar into the crème fraîche until smooth.
• Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 minute Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 minute total.
• Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top.
• Serve warm.

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:

• Preheat the grill to medium-high heat.
• Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes. Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet. Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet. Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours.
• Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill. Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches. Remove the peaches from the grill to a cutting board. When cool, cut each piece into 4 wedges. In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture.
• Add the sliced almonds to a dry skillet and put the skillet on the grill. Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes.
• To serve, put 1 piece of grilled pound cake on a serving plate. Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture. Repeat with the remaining ingredients. Garnish them with a mint sprig and the toasted sliced almonds. Enjoy and eat safely, as this dessert tends to get pretty messy.
• Preheat the oven to 325 degrees F.
• Spray a loaf pan with nonstick cooking spray.
• In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes. Scrape down the sides of the mixing bowl before beating in the egg. Add the egg and beat to incorporate, then beat in the egg yolk. Add the almond extract and water and beat until combined.
• In a separate bowl, stir together the flour, almond meal, baking powder and salt. Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed. Whip until just combined.
• Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes. Rotate the pan halfway through the cooking time. Remove the cake from the oven and let it cool before slicing.

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:

• Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
• In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
• In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
• With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
• Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
• In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
• After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
• Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
• Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.

Steps:

• Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
• Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
• Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.

Steps:

• Grill the pound cake and fruit: Brush slices of pound cake with butter. Grill over medium heat, turning once, until toasted. Brush peaches and plums with more butter; sprinkle with sugar. Grill, cut-sides down, until golden, 2 to 3 minutes; flip and cook 1 to 2 minutes more. Remove and dice, then sprinkle with more sugar, lime zest, and a squeeze of lime juice.
• Make the yogurt whipped cream: Whisk cream, yogurt, and vanilla together to soft peaks. Add sugar to taste.
• Serve cake with fruit and yogurt whipped cream.