Balsamic Peaches With Crème Fraîche Recipes

GRILLED PEACHES WITH PROSCIUTTO AND BALSAMIC

Steps:

• Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
• Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.

BROILED PEACHES WITH CRèME FRAîCHE

Steps:

• Preheat broiler.
• Line a small shallow baking pan with foil and arrange peaches cut sides up. Sprinkle peaches evenly with sugar and let stand 10 minutes.
• Broil 4 to 5 inches from heat until sugar is golden brown and peaches are tender, 6 to 8 minutes.
• Serve warm.

BALSAMIC PEACHES WITH CRèME FRAîCHE

Steps:

• 1. Place peaches, cut-side up, in a large casserole dish
• 2. In a non-reactive prep bowl, whisk together the dark balsamic vinegar, orange juice, and honey. Pour over peaches and set aside to absorb for 15 minutes.
• 3. In a large sauté pan over medium-high heat, place peaches, cut-side down, along with the marinade. Cook about 3 minutes, or until slightly softened. If the peaches look like they may start to burn, lower heat. Transfer a peach half to each serving dish, add a dollop of crème fraîche, garnish of orange zest if desired and drizzle marinade from the pan over and around.

GRILLED PEACHES WITH CRèME FRAîCHE

Steps:

• Cut peaches in half and use a spoon to remove the pits. Rub the peach halves together to release their juices, then place cut side down over direct heat, 6 inches from the coals, or over medium-high heat on a gas grill or indoor grill pan. Grill until peaches are lightly charred, soft, and warmed all the way through, 3-4½ minutes.
• To serve, place the peaches on individual serving plates or one large platter. Drizzle with wine, then add freshly ground black pepper. Spoon dollops of crème fraîche over the peaches, then finish with freshly squeezed lime juice. Serve immediately.