Best Grilled Peaches With Caramelized Brandy Pecan Sauce Recipes

Grilled Peaches with Wine Syrup Two Ways image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 1/2 cups red Spanish table wine
1/2 cup peach nectar
1/4 cup brandy
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey, plus more for garnish
2 cinnamon sticks
1 vanilla bean, split
1/2 stick unsalted butter
6 ripe peaches, halved and pitted
Sugar
Ground cinnamon
Ground cinnamon
Fresh mint leaves
Canola oil
Kosher salt and freshly ground black pepper
1/2 cup creme fraiche
Honey
Fresh mint leaves

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.

Grilled Peaches with Brandy Sauce Recipe Recipe - (4/5) image

Provided by á-9182

Number Of Ingredients 6

Maple grilling plank
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons brandy
3 medium peaches, peeled and halved
1 pint vanilla ice cream

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.

Grilled Peaches with Caramelized Brandy Pecan Sauce image

Yield serves 4

Number Of Ingredients 13

PECAN SAUCE
3 tablespoons unsalted butter or nonhydrogenated butter substitute
3/4 cup pecan halves
1/3 cup amber agave nectar
3 tablespoons heavy cream or soy creamer
2 tablespoons brandy
1 tablespoon amaretto (optional)
1/4 teaspoon freshly grated nutmeg
PEACHES
2 tablespoons unsalted butter or nonhydrogenated butter substitute, melted
2 teaspoons ground cinnamon
4 large ripe but firm peaches, cut in half and pitted
Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Skinny Vanilla Bean Frozen Yogurt (page 83)

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.