Best Grilled Vanilla Peaches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED POUND CAKE WITH GRILLED PEACHES AND CINNAMON-VANILLA SYRUP



Grilled Pound Cake with Grilled Peaches and Cinnamon-Vanilla Syrup image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 cup sugar
1 cinnamon stick
1/2 teaspoon vanilla extract
3 firm-ripe peaches, halved and pitted
One 1-pound pound cake, ends trimmed, cut into six 1-inch-thick slices
1 tablespoon unsalted butter, melted
Lightly sweetened whipped cream, for serving

Steps:

  • Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
  • Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
  • Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
  • Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.

GRILLED VANILLA PEACHES



Grilled Vanilla Peaches image

Enhancing the flavor of farm-stand summer peachesrequires little effort. Vanilla and brown sugar cook inthe peaches' natural juices inside a foil packet, forminga fragrant glaze to coat the soft, warm fruit. Simply topwith scoops of vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

8 freestone peaches
1 lemon
1 tablespoon vegetable oil
1 1/2 tablespoons packed light-brown sugar
2 teaspoons water
2 teaspoons pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon coarse salt
1 quart vanilla ice cream

Steps:

  • Peel, halve, and pit peaches.
  • Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.
  • Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush overpeaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.
  • Slice peaches, and divide among 8 bowls. Top with scoops of ice cream.

GRILLED PEACHES WITH VANILLA AND LEMON MASCARPONE



Grilled Peaches with Vanilla and Lemon Mascarpone image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 11

6 fresh peaches, halved and pits removed
1 1/2 cups bourbon
1/3 cup lemon juice (from 2 lemons), plus the zest of 1 lemon
2 tablespoons pure vanilla extract
8 ounces mascarpone cheese
1/4 cup heavy cream
3 tablespoons confectioners' sugar, sifted
1 vanilla bean, split lengthwise and scraped
1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg

Steps:

  • Put the peaches cut-side up in a 10-by-15-inch glass baking dish.
  • In a medium mixing bowl, whisk together the bourbon, lemon juice and vanilla extract. Pour the bourbon mixture over the peaches and baste each peach. Cover with plastic wrap and macerate at room temperature for 30 minutes.
  • Meanwhile, in a small bowl, stir together the mascarpone, heavy cream, confectioners' sugar, vanilla bean seeds and lemon zest until evenly incorporated. Cover with plastic wrap and store in the refrigerator. Remove 20 minutes prior to serving.
  • Heat a grill or grill pan over high heat.
  • Using your hands, rub the cut side of each peach with 2 teaspoons brown sugar. Sprinkle each peach with a pinch of the cinnamon and nutmeg.
  • Place the peaches cut-side down on the hot grill and cook until they are seared with grill marks and the sugar is caramelized, 6 to 8 minutes. Turn each peach over and cook for an additional 4 minutes. Remove from the grill.
  • Top each peach with a spoonful of the vanilla and lemon mascarpone.

VANILLA SPICE-RUBBED GRILLED PEACHES WITH FRESH GOAT CHEESE



Vanilla Spice-Rubbed Grilled Peaches With Fresh Goat Cheese image

These are like little warm peach pies--without the crust! You can serve the peaches with vanilla ice cream instead of the goat cheese. Adapted from a recipe by chef Tom Douglas by way of the Chicago Tribune.

Provided by Chef Kate

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup sugar
1/4 vanilla bean, halved lengthwise
1/2 teaspoon fresh ground pepper
1/4 teaspoon ground cinnamon
2 peaches (or nectarines)
1 tablespoon olive oil
2 ounces soft fresh goat cheese (1/4 cup)

Steps:

  • Prepare a grill for medium direct heat.
  • For the rub, put the sugar in a small bowl. Scrape the seeds from the vanilla bean into the sugar using the tip of a sharp paring knife (tuck the bean into a bowl of sugar for vanilla sugar).
  • Mix the vanilla seeds with the sugar, using the tips of your fingers to break up clumps. Stir in the pepper and cinnamon.
  • Cut the peaches in half; remove the pits. Brush the cut sides lightly with oil; sprinkle generously with the spice rub (you will not use all the spice rub -- reserve the remaining for another use).
  • Place the peaches, cut sides up, on a lightly oiled grill; grill until the peaches are starting to soften and the skin side is marked by the grill, about 3 minutes.
  • Turn; grill until the sugar is nicely golden and caramelized, about 2 minutes (move to a cooler part of the grill if they are browning too quickly).
  • Turn the peaches cut-side up again; place 1 tablespoon of the goat cheese in the center of each.
  • Grill peaches until goat cheese is warmed and just beginning to melt, about 1 minute. Transfer to a platter.
  • Sprinkle the goat cheese with a little more of the spice rub.
  • Serve hot.

Nutrition Facts : Calories 146.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 6.5, Sodium 52.5, Carbohydrate 20.1, Fiber 1.3, Sugar 18.9, Protein 3.4

GRILLED VANILLA BEAN MASCARPONE PEACHES WITH SALTED BOURBON CARAMEL RECIPE - (4.5/5)



Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel Recipe - (4.5/5) image

Provided by รก-114543

Number Of Ingredients 11

Salted Bourbon Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 teaspoon sea salt
Vanilla Bean Mascarpone Peaches:
8 ounces mascarpone cheese
1 vanilla bean or 1 teaspoon vanilla bean paste
3 to 4 freestone peaches
Fluer de Sel, optional

Steps:

  • serves 3 to 4 note: I find this easy to make when I'm using the grill for dinner but if you do not want to light the grill only to use it for 3 minutes, place the peaches on a baking sheet and under the broiler for 5 minutes or until they are warmed through. Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. Bring to a rapid simmer over medium heat and swirl (don't stir) the mixture until the sugar is dissolved. Without stirring, let simmer until the color changes to light brown, about 5 minutes, then turn off heat. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed. In a bowl, stir to combine mascarpone and vanilla beans. Set aside till needed. With a knife, slice the peaches in half and discard the seeds. Lightly brush the flesh with canola or grapeseed oil to prevent sticking to the grill. Place cut side down on the grill for 3 to 5 minutes until the peaches are warmed and lighly scorched. Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls. If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.

GRILLED VANILLA BEAN MASCARPONE PEACHES WITH SALTED BOURBON CARAMEL



Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel image

How to make Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel

Provided by @MakeItYours

Number Of Ingredients 11

Salted Bourbon Caramel Sauce
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 teaspoon sea salt
Vanilla Bean Mascarpone Peaches
8 ounces mascarpone cheese
1 vanilla bean or 1 teaspoon vanilla bean paste
3 to 4 freestone peaches
Fluer de Sel, optional

Steps:

  • note: I find this easy to make when I'm using the grill for dinner but if you do not want to light the grill only to use it for 3 minutes, place the peaches on a baking sheet and under the broiler for 5 minutes or until they are warmed through.
  • Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. Bring to a rapid simmer over medium heat and swirl (don't stir) the mixture until the sugar is dissolved. Without stirring, let simmer until the color changes to light brown, about 5 minutes, then turn off heat. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed.
  • Next, split the vanilla bean down the center with the tip of a sharp knife. Open to expose the seeds. Using the blade of the knife, gently scrape the beans out of the pod. In a bowl, stir to combine mascarpone and vanilla beans. Set aside till needed.
  • With a knife, slice the peaches in half and discard the seeds. Lightly brush the flesh with canola or grapeseed oil to prevent sticking to the grill. Place cut side down on the grill for 3 to 5 minutes until the peaches are warmed and lighly scorched.
  • Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls.
  • If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.

GRILLED PEACHES WITH VANILLA ICE CREAM



Grilled Peaches with Vanilla Ice Cream image

We heaped a nutty brown sugar filling in the center of each of these warm, grilled peach halves. Dish 'em up with ice cream for a memorable dessert.

Provided by My Food and Family

Categories     Home

Time 22m

Yield Makes 12 servings.

Number Of Ingredients 9

1/3 cup coarsely chopped pecans
3 Tbsp. brown sugar
2 Tbsp. butter, cut into small pieces
1 Tbsp. chopped fresh rosemary
2 tsp. ground Mexican cinnamon (canela)
6 fresh peaches, halved, pitted
2 tsp. oil
3 cups vanilla ice cream
24 chocolate chip cookies (2 inch)

Steps:

  • Heat grill to medium heat.
  • Combine first 5 ingredients.
  • Brush peaches with oil; grill 10 min. or until softened, turning occasionally. Fill centers with nut mixture; grill 2 min. or until heated through.
  • Serve warm with ice cream and cookies.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

GRILLED VANILLA PEACHES



GRILLED VANILLA PEACHES image

Categories     Fruit     Dessert

Yield 8 servings

Number Of Ingredients 8

8 peaches, peeled, halved
1 lemon
1 T vegetable oil
1 1/2 T packed brown sugar
2 t water
2 t vanilla extract
1/8 t ground cinnamon
1/8 t coarse salt

Steps:

  • Preheat grill to high. Combine the juice of lemon and oil in a bowl. Add peaches, toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil. Stir together remaining ingredients. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes. Slice peaches, and divide among 8 bowls. Top with scoops of vanilla ice cream.

Related Topics