Caramelized Peaches On The Grill Recipes

GRILLED PEACH SUNDAES WITH BOOZY CARAMEL SAUCE

Steps:

• Add the butter to a medium saucepan set over medium heat and cook until melted.
• Stir in the sugar, salt and heavy cream until it's well-combined then bring the mixture to a boil, scraping down the sides with a rubber spatula as needed, and boil it for 4 to 5 minutes.
• Remove the caramel from the heat and stir in the vanilla extract and bourbon. Set the sauce aside to cool slightly. (It will thicken as it cools.)
• Oil the grill then halve the peaches and remove the pits. Arrange the peaches on the grill, cut side down, and grill until warm and caramelized.
• Transfer the peaches to serving plates, top each with a scoop of ice cream and drizzle with caramel sauce. Serve immediately.
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CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

GRILLED PEACHES WITH CARAMELIZED BRANDY PECAN SAUCE

Steps:

• Prepare the sauce by melting the butter in a saucepan. Add the pecans and sauté over medium heat for about 3 to 4 minutes, until lightly toasted and fragrant.
• Add the agave nectar, cream, brandy, amaretto (if using), and nutmeg. Stir and simmer until just slightly thickened, 1 to 2 minutes. If necessary, the sauce can be reheated prior to serving.
• To grill the peaches, preheat the grill or grill pan. Make sure your grill is very clean and hot. Mix the butter and cinnamon together in a bowl. Brush each peach half on both sides with a bit of the melted butter mixture. Grill the peaches with cut-side down first, until slightly scorched by the grill on each side. Do not overcook or they will be mushy.
• To serve, place 2 peach halves on each serving plate and spoon some hot pecan sauce over them. Serve with a scoop of vanilla ice cream or frozen yogurt.

GRILLED PEACHES

Steps:

• Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

CARAMELIZED PEACHES ON THE GRILL

Steps:

• Combine cornflakes, nuts, sugar and margarine.
• Fill centers of each peach half.
• Wrap tightly in aluminum foil.
• Grill over med heat 10-15 minutes.