Streusel Topped Baked Peaches With Sorghum Glaze Recipes

Steps:

• For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
• Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
• For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
• Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
• Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
• Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, sugar, cinnamon and nutmeg in a small bowl. Add 8 tablespoons of the melted butter and combine until crumbly. Refrigerate for 15 minutes.
• Slice a very thin piece off the bottom of each peach half so they have flat bottoms. Brush the bottom and sides of a 9- by 11-inch baking dish with some of the remaining 3 tablespoons of melted butter, and then brush the rest of the butter on the peaches. Place the peaches in the pan cut-side up and about an inch or so apart. Sprinkle a little bit of salt on the peaches. Top each peach with some of the streusel. Bake in the oven until the peaches are soft and the streusel is lightly golden brown, 45 to 55 minutes, depending on how ripe the peaches are.
• When the peaches are almost done, put the syrup in a small saucepan and bring to a simmer on low heat, Keep warm. Serve the peaches drizzled with some of the syrup and topped with whipped cream, if using.

Steps:

• To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)

Steps:

• Preheat an outdoor grill or grill pan. Grill the pound cake, turning once, until slightly charred. Divide the slices among 4 plates.
• Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 2 minutes. Turn the peaches over and grill until almost soft, about 1 minute more.
• Cut the peaches into about 1/2-inch thick slices.
• Place a scoop of ice cream on each grilled pound cake slice. Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds. Serve.
• Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day.

Steps:

• Preheat oven to 425°F with rack in middle.
• Drizzle 2 tablespoons butter over bottom of a 9-inch baking dish or pie plate and arrange peach halves cut sides up.
• Pulse almonds, flour, 1/3 cup sugar, 1/4 teaspoon salt, and remaining 3 tablespoons butter in a food processor until clumps form.
• Top peaches with streusel and bake until peaches are tender and streusel is browned, about 20 minutes (if browning too quickly, loosely cover with foil).
• Meanwhile, whip cream with almond extract and remaining tablespoon sugar until it just holds soft peaks.
• Serve peaches warm with cream.