Best Caramelized Peaches On The Grill Recipes

CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

GRILLED SUMMER PIZZETTE WITH CARAMELIZED PEACHES, BURRATA, ARUGULA AND CRISPY SERRANO

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
• Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated "flatbread," 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
• Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
• Heat a grill or large grill pan to high heat.
• Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes.

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.

CARAMELIZED PEACHES OR NECTARINES

Steps:

• Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• Heat the butter in a non-stick skillet over medium heat.
• When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
• Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
• Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
• Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

GRILLED SUMMER PIZZETTE WITH CARAMELIZED PEACHES, BURRATA, ARUGULA AND CRISPY SERRANO

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
• Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated "flatbread," 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
• Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
• Heat a grill or large grill pan to high heat.
• Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes.

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.