Grilled Peaches In Foil Recipes

GRILLED PEACH CRISP FOIL PACKS

Steps:

• Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil.
• Toss together the sugar, butter and salt in a small bowl.
• Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture.
• Put two peach halves, stuffed-side down, in the center of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 purse-shaped packets.
• Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. (You can remove and open the packets to check their progress at any time. Be careful of the steam.) Remove from the grill and let rest for a few minutes.
• Carefully open each packet (hot steam will escape) and use a spoon or fork to flip the peach halves over, they should be tender with a caramelized sauce. Top each serving with 1 tablespoon of granola and a scoop of frozen yogurt if desired.

GRILLED PEACHES WITH CITRUS MASCARPONE

Steps:

• Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
• Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
• Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
• Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
• (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

GRILLED PEACHES BY FREDA

Steps:

• 1. To remove the skins from peaches, blanch them in boiling water 30 seconds.
• 2. Remove from the water and peel the peaches.
• 3. Crumble cookies in large pieces of foil.
• 4. Slice the peaches. Mix the peach slices with lemon juice in a bowl.
• 5. Place the peaches over the cookie crumbs. Sprinkle with the cinnamon and sugar. Top with butter.
• 6. Fold foil over and seal foil.
• 7. Place on medium heat on the grill. Grill with the lid open for 10 minutes turning halfway through. That's it!!
• 8. Enjoy with whipped cream, ice cream, or just like this. Wonderful on a camping trip.

QUICK SAVORY GRILLED PEACHES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves.
• Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

SWEET GRILLED PEACHES

Steps:

• Preheat a grill for medium heat.
• Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly.
• Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.