Best Grilled Peaches With Sweetened Sour Cream Recipes

GRILLED PEACHES W/ CRèME FRAîCHE RECIPE

Steps:

• Whisk 1/4 cup honey, vinegar, and vanilla in a bowl. Set aside.
• Heat grill on medium-high heat, if possible. Brush fruit generously with half of the glaze. Grill each side until heated through, about 4 minutes per side.
• Whisk together the creme fraiche and the additional 1 tablespoon of honey in bowl to blend. Set aside.
• Arrange 2 grilled fruit halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon the creme fraiche mixture top of grilled fruit.Grate lemon/lime zest for a bright, aromatic citrus punch!

GRILLED PEACHES AND CREAM

Steps:

• Preheat a grill for medium-high heat.
• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

GRILLED PEACHES WITH SWEETENED SOUR CREAM

Steps:

• Prepare Grilled Peaches; set aside. In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar.
• Spoon mixture over peaches; sprinkle with crushed amaretti cookies.

GRILLED PEACHES AND CREAM

Steps:

• Halve and pit 8 peaches and toss with 2 tablespoons each light brown sugar and melted butter. Grill over medium-high heat until marked, 2 to 3 minutes per side. Whisk 2/3 cup each sour cream and cold heavy cream with 1/3 cup brown sugar and 1/4 teaspoon cinnamon in a large bowl until light and fluffy. Dollop the whipped cream on the peaches and top with candied pecans.

STOVETOP PEACHES WITH STREUSEL TOPPING AND ZESTY SOUR CREAM

Steps:

• In a medium bowl, whisk the sour cream and a few gratings of zest from the orange and the lemon until smooth. Add the juice from half of the orange and half of the lemon. Taste to see if it has a fresh taste from the citrus. If not, add the juice from the remaining fruit halves. Whisk to blend and set aside.
• With a small paring knife, cut around the center of each peach to halve it and remove the pit. Place the peach halves on a flat surface and cut them into 1/2-inch thick slices.
• Heat a small saute pan and add the honey. It should start to foam and bubble. Keep the heat low and allow the honey to simmer gently. Note: the honey becomes extremely hot - be careful to keep the heat low.
• In a large skillet over medium heat, melt the butter. When it begins to froth and turn light brown on the edges, add the peach slices and stir to coat with the butter. Cook, stirring from time to time, until the peaches become tender, 3 to 5 minutes. Add the lime zest and juice. Stir to blend. Meanwhile, check the honey. It should be a golden brown. If the foam prevents you from seeing the color, remove the pot from the heat and blow on the center of the foam to see the color beneath. Pour the honey over the peaches and stir to blend.
• Remove the skillet from the heat and spoon the peaches into individual serving plates or a platter. Top with the Streusel Topping and a dollop of the sour cream.
• Preheat oven to 350 degrees F.
• Mix together until incorporated and in clumps. Place onto a baking sheet and bake for 8 to 10 minutes, or until golden brown. Use as needed.

GRILLED PEACHES WITH CINNAMON SUGAR BUTTER

Steps:

• In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
• Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

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.