Best 8 Grilled Peaches With Mock Creme Anglaise Recipes

GRILLED PEACHES

Steps:

• Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

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.

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 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 WITH CREME FRAICHE AND MOLASSES

Steps:

• Brush peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 1 1/2 minutes. Turn the peaches over and grill another 45 seconds. Remove the peaches to a plate and place a tablespoon of creme fraiche in the indentation of each peach. Drizzle with the molasses.

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 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.

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.