Grilled Peaches With Vin Santo And Anise Biscotti Recipes

GRILLED PEACHES WITH AMARETTI

Steps:

• Preheat the oven to 375 degrees F.
• Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

GRILLED PEACHES IN WINE

Steps:

• Slice peaches in half lengthwise and remove pits. Place peach halves flat side down on pre-heated grill, about 3 to 4 minutes. Remove from grill when grill marks appear and allow to cool. Slice into wedges and serve in a glass of red or white wine.

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.

GRILLED PEACHES WITH VIN SANTO AND ANISE BISCOTTI

Steps:

• Place sugar in small bowl. Scrape in seeds from vanilla bean; stir to blend. (Reserve bean for another use.) Place mascarpone cheese in another small bowl; stir in 2 tablespoons vanilla sugar.
• Do Ahead: Vanilla sugar and mascarpone mixture can be made ahead. Store vanilla sugar airtight at room temperature up to 1 month. Cover and refrigerate mascarpone mixture up to 2 days.
• Prepare barbecue (medium heat) and preheat oven to 400°F. Lightly brush cut sides of peach halves with oil. Grill peach halves, cut side down, until grill marks appear, about 2 minutes. Place peach halves, cut side up, in 13x9-inch glass baking dish.
• Bring Vin Santo to boil in small saucepan. Spoon 1/2 cup Vin Santo over peaches, then sprinkle with 3 tablespoons vanilla sugar. Bake peaches until tender, about 15 minutes. Boil remaining 3/4 cup Vin Santo in pan until reduced to 3 tablespoons, about 4 minutes. Add butter and stir until melted.
• Transfer 1 peach half to each of 4 plates. Spoon dollop of mascarpone mixture alongside. Drizzle reduced Vin Santo over and serve warm or at room temperature with Anise Biscottiepi:recipelink.
• *Italian cream cheese; available at many supermarkets and Italian markets.