Best Grilled Peaches With Mock Creme Anglaise Recipes

QUICK SAVORY GRILLED PEACHES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves.
• Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

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.

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.

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.

GRILLED PEACHES WITH MASCARPONE CHEESE

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
• Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
• As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
• Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
• Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.