Grilled Peaches With Mock Creme Anglaise Recipes

SIMPLEST GRILLED PEACHES

Steps:

• Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
• Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
• Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

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.

GRILLED PEACHES WITH MOCK CREME ANGLAISE

Steps:

• Take 1/2 cup ice cream out of the freezer and allow to melt, about 30 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub olive oil over the peaches. Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over the halved peaches.
• Grill peaches until tender, 5 to 8 minutes.
• Remove from grill and place into individual serving bowls. Top each peach with a scoop of vanilla ice cream. Drizzle peach halves with the melted vanilla ice cream and sprinkle with crushed amaretti cookies.

GRILLED PEACHES

Steps:

• Heat grill to medium-low.
• Halve and pit peaches; brush both sides with butter.
• Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.

GRILLED PEACHES AND ICE CREAM

Steps:

• Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
• Serve warm peach halves topped with ice cream.

GRILLED PEACHES AND CREAM

Steps:

• Preheat a grill for medium-high heat.
• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

CHILLED PEACHES WITH CREME ANGLAISE

Steps:

• Cook milk and sugar in medium saucepan over medium heat, stirring, until sugar dissolves, 2 to 3 minutes.
• Whisk eggs to combine in mixing bowl.
• Pour 1 cup hot milk-sugar mixture over eggs, stirring.
• Return to saucepan and stir over low heat until custard thickens, 4 to 5 minutes.
• Stir in almond extract.
• Remove from stove, strain into bowl, cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour.
• Cut shallow"X" in bottom of each peach and carefully immerse in large pot of boiling water.
• After 15 seconds, remove 1 and try to pull peel back.
• If it comes away easily, remove peaches and rinse under cold water before peeling.
• Cut peaches in half, remove pits and place cherry in center of each half.
• Dip each peach into chilled custard and chill 30 minutes.
• Place 2 peach halves on each of 4 dessert plates, pour remaining custard around peaches and top with whipped cream.