Grilled Peaches With Brandy Sauce Recipe Recipe 45

GRILLED PEACHES WITH WINE SYRUP TWO WAYS

Steps:

• For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
• For the peaches: Preheat a gas grill to medium-high.
• Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
• For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.
• For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.

BRANDY BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
• Arrange peaches cut-side up in the prepared baking dish.
• Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

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 WITH BRANDY SAUCE RECIPE RECIPE - (4/5)

Steps:

• •Soak grilling plank in water for 1 hour. • In a small heavy saucepan, melt butter. Stir in brown sugar until dissolved; remove from the heat. Stir in brandy; set aside. • Place plank on grill over direct medium heat. Cover and heat for 3 minutes or until light to medium smoke comes from the plank and the woods begins to crackle. (This indicates the plank is ready.) • Place peaches on plank. Grill, covered, over medium heat for 20-23 minutes or until peaches are tender, brushing occasionally with brandy sauce. Top each peach half with a scoop of ice cream; drizzle with remaining brandy sauce. Yield: 6 servings.

BRANDIED PEACH SAUCE

Steps:

• Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
• Bring to a boil, stirring occasionally until the sugar dissolves.
• Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
• Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
• Cook the syrup until very thick- about ten minutes.
• Toss with the peaches and vanilla.
• The sauce can be served immediately, or can be served at room temperature or chilled.