Caramelized Peaches On The Grill Recipes

GRILLED PEACHES

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.

GRILLED SUMMER PIZZETTE WITH CARAMELIZED PEACHES, BURRATA, ARUGULA AND CRISPY SERRANO

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
• Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated "flatbread," 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
• Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
• Heat a grill or large grill pan to high heat.
• Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes.

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.

GRILLED SUMMER PIZZETTE WITH CARAMELIZED PEACHES, BURRATA, ARUGULA AND CRISPY SERRANO

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
• Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated "flatbread," 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
• Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
• Heat a grill or large grill pan to high heat.
• Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes.

CARAMELIZED PEACHES

Steps:

• Drain peaches, pouring syrup into a skillet. Place skillet over high heat. Cook until syrup is caramelized (thick and light golden brown), about 10 minutes, stirring gently toward end of cooking so caramel does not burn around edges.
• Add peaches to caramel. Stir in cream. Bring to a boil, stirring occasionally. Boil 1 to 2 minutes. Transfer to bowl, and allow to cool.
• Stir in Cognac and lemon juice. If mixture is too thick, add 1 to 2 tablespoons water. Cover, and refrigerate until serving.
• To serve, toast brioche slices, and place one on each of four dessert plates. Arrange 2 peach halves on top of each slice, and top with a spoonful or two of sauce. Sprinkle with pistachios, and serve.

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.

CARAMELIZED PEACHES

Steps:

• Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
• Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.