Grilled Peaches With Whipped Cream And Caramel Recipes

Steps:

• Prepare barbecue (medium-high heat).
• Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar,cinnamon and nutmeg.
• Let stand until sugar begins to soften, about 10 minutes.
• Place peaches on grill, sugared side down.
• Grill until tender and slightly charred, about 4 minutes per side.
• Transfer peach halves to plates.
• Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear.
• Spoon caramel whipped cream alongside peaches.
• Serve, passing remaining caramel sauce.

Steps:

• Prepare barbecue (medium-high heat). Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar. Let stand until sugar begins to soften, about 10 minutes. Place peaches on grill, sugared side down. Grill until tender and slightly charred, about 4 minutes per side. Transfer peach halves to plates.
• Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. Spoon caramel whipped cream alongside peaches. Serve, passing remaining caramel sauce separately.

Steps:

• Halve and pit 8 peaches and toss with 2 tablespoons each light brown sugar and melted butter. Grill over medium-high heat until marked, 2 to 3 minutes per side. Whisk 2/3 cup each sour cream and cold heavy cream with 1/3 cup brown sugar and 1/4 teaspoon cinnamon in a large bowl until light and fluffy. Dollop the whipped cream on the peaches and top with candied pecans.

Steps:

• Prepare a grill for medium-high heat.
• For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
• For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
• For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
• Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
• Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.

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.

Steps:

• Combine sugar and cinnamon in shallow bowl and stir to mix, set aside.
• Cut each peach in half around crease to the stone.
• Twist halves in opposite directions to separate them.
• Pry out stone with spoon and discard.
• Lightly brush each peach half on both sides with melted butter.
• Have peaches and cinnamon sugar by grill side, ready for grilling.
• Set up grill for direct grilling and preheat to high.
• Brush and oil grill grate.
• Dip each peach in cinnamon sugar to coat both sides, brushing off excess.
• Place halves on grill and grill until caramelized (dark golden brown), 3 to 6 minutes per side, turning with tongs.
• Transfer to plates and serve peaches with whipped cream or ice cream.

Steps:

• Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
• Serve warm peach halves topped with ice cream.