Grilled Peaches Recipes

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 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:

• In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
• Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

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:

• 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 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 lime juice in a shallow dish, stir well.
• Add 1/2 cup raspberries and mash.
• Add peaches, turning to coat.
• Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
• Remove peaches, reserving marinade.
• Coat grill rack with cooking spray, and place on grill over medium low coals.
• Place peaches, cut sides down in rack and cook 2 minutes.
• Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
• Remove from grill.
• Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

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.