Grilled Peaches With Raspberry Sauce And Lemon Cream Recipes

Steps:

• Preheat grill over medium-high heat.
• Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest.
• In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff.
• To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint.

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:

• 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.

Steps:

• Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

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.