Grilled Peaches With Vanilla And Lemon Mascarpone Recipes

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.)

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:

• Melt butter and honey in a small saucepan over medium-low heat. Split the whole vanilla bean in half lengthwise. Scrape all the seeds from 1 vanilla bean and place into saucepan along with the vanilla bean. Stir to combine; let simmer until sauce has thickened, about 5 minutes then reduce heat to low.
• Preheat indoor grill pan to medium heat on stovetop.
• Place mascarpone cheese and honey into a medium bowl. Split the remaining 1/2 vanilla bean in half lengthwise, scrape all the seeds from the bean and place into bowl; discard the bean. Stir to combine and set aside.
• Cut each peach in half and discard the pit. Dip peaches cut side down into the butter-honey sauce and in batches, place onto hot grill pan. Grill for 2 to 3 minutes, until peaches have nice grill marks.
• Combine walnuts and sugar into a bowl. Place grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla bean from honey sauce and drizzle a spoonful of warm sauce over peaches and plates. Serve warm.

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
• Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
• As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
• Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
• Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

Steps:

• Stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
• Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Lightly brush the grill rack or pan with oil. Grill the peaches until they are heated through and beginning to brown, turning occasionally, about 5 minutes. Immediately transfer the grilled peaches to the brandy mixture, and toss to coat. Set aside for 15 minutes, tossing occasionally.
• Meanwhile, in a small bowl, stir the mascarpone and vanilla to blend.
• Divide the peach mixture equally among 6 coupe dishes and pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

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 grill to medium-low.
• Halve and pit peaches; brush both sides with butter.
• Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.