Best Grilled Peaches With Frozen Yogurt And Molasses Cookie Crumble Recipes

Grilled Peaches with Shortbread Crumble, Mark image

Provided by Megan Stewart

Number Of Ingredients 9

1/2 c coarsely crushed shortbread cookies (like lorna doone)
1 Tbsp flour
1 Tbsp light brown sugar
1/4 tsp cinnamon (extra for topping, optional)
1/8 tsp nutmeg
2 Tbsp unsalted butter, cut into pieces
6 large peaches, halved and pitted
1 Tbsp canola oil
3 c frozen vanilla yogurt

Steps:

1. In bowl, combine shortbread crumbs, brown sugar, flour, cinnamon and nutmeg. With fingers, add butter until it is coarse crumbs. Brush sides of peaches with oil and put cut side down on hot grill rack at medium heat, cover and cook 7 min until grill marks appear. Turn peaches over, put about 1 T of the crumb mixture into the pit hole, cover grill and cook 5 min longer for grill marks to appear. Serve with frozen yogurt if desired. Can sprinkle top with additional cinnamon if desired.

Grilled Peaches with Creme Fraiche and Molasses image

Provided by Bobby Flay

Categories dessert

Time 8m

Yield 6 to 8 servings

Number Of Ingredients 4

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 with Yogurt Whipped Cream and Oat Crunch image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 16

1/4 cup full-fat plain Greek yogurt
1/2 cup heavy cream
1 teaspoon vanilla bean paste
1 1/2 teaspoons packed light brown sugar
1/2 teaspoon finely grated lemon zest
1 tablespoon unsalted butter
1/2 cup old-fashioned rolled oats
1/4 cup raw slivered almonds
1/2 teaspoon kosher salt
2 tablespoons honey
1 tablespoon packed light brown sugar
6 fresh basil leaves, thinly sliced into ribbons
2 teaspoons packed light brown sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
4 firm-ripe peaches,

Steps:

Prepare a grill for medium-high heat.
For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.