Broiledpeaches Food

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GRILLED PEACHES



Grilled Peaches image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 ripe medium peaches
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup dark brown sugar
1 to 2 pints frozen vanilla yogurt
Suggested toppings: toasted sliced almonds

Steps:

  • Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
  • Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

BROILED PEACHES WITH CRèME FRAîCHE



Broiled Peaches with Crème Fraîche image

Categories     Fruit     Dessert     Broil     Picnic     Quick & Easy     Peach     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 3

4 firm-ripe peaches, halved and pitted
3 tablespoons sugar
Accompaniment: crème fraîche or sour cream

Steps:

  • Preheat broiler.
  • Line a small shallow baking pan with foil and arrange peaches cut sides up. Sprinkle peaches evenly with sugar and let stand 10 minutes.
  • Broil 4 to 5 inches from heat until sugar is golden brown and peaches are tender, 6 to 8 minutes.
  • Serve warm.

SIMPLEST GRILLED PEACHES



Simplest Grilled Peaches image

Grilled peaches may be summer's greatest joy. Cook them over a medium to low gas grill or a dying charcoal fire, and serve them with ice cream, whipped cream or nothing at all.

Provided by Sam Sifton

Categories     barbecues, dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 2

4 to 6 peaches
Olive oil

Steps:

  • Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
  • Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
  • Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 11 grams

BRANDIED PEACHES



Brandied Peaches image

This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.

Provided by The New York Times

Categories     project, dessert

Time 7h

Yield Makes 2 pints

Number Of Ingredients 3

3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy

Steps:

  • Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
  • In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
  • Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
  • Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams

BROILED PEACHES



Broiled Peaches image

Fancy enough for company, easy enough for everyday. Can even be made ahead! Really impress them! Make them with a FLARE! You can even do these outside on the GRILL! Yummy with fresh Texas Peaches! Created by me from a much more complicated recipe found in a French cookbook.

Provided by Mamas Kitchen Hope

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

28 ounces canned peaches, halved or 28 ounces equal amount fresh fruit
1/4 cup flour
1 tablespoon sugar
1 teaspoon cinnamon
butter-flavored cooking spray

Steps:

  • Drain peach halves and pat dry a little bit with a paper towel.
  • Mix flour, sugar and cinnamon together.
  • Turn peach halves in flour mixture and spray with butter flavored cooking spray to moisten flour.
  • Store in refrigerator until ready to cook.
  • Just before serving broil in oven just until crisp looking. About 3-4 minutes when about 3" under preheated broiler.
  • For FLARE! pour a little bourbon or brandy over the top AFTER they are plated. Ignite the alcohol CAREFULLY - impressive!

Nutrition Facts : Calories 99.5, Fat 0.1, Sodium 6.8, Carbohydrate 25.6, Fiber 2.1, Sugar 19.6, Protein 1.1

BROILED PEACHES



Broiled Peaches image

Categories     Sauce     Dessert     Side     Broil     Dinner     Peach

Yield makes 24 servings

Number Of Ingredients 4

2 ripe freestone peaches
3 tablespoons butter, melted
3 tablespoons brown sugar
Ice cream, liqueur, whipped cream, and/or chopped toasted nuts.

Steps:

  • HEAT the broiler.
  • CUT the peaches in half and remove the pit. Place the peaches cut side down in a 9 x 13-inch baking pan.
  • BROIL 4 inches from the heat source for about 3 minutes, until lightly charred. Remove the peaches from the oven and turn them over, cut side up.
  • COMBINE the butter and sugar in a small bowl. Spread the mixture evenly over the peaches. Return to the oven and broil for 5 minutes, until bubbly and browned.
  • SERVE immediately or at room temperature with your choice of toppings.
  • Variations
  • Ice cream and sorbet flavors-butter pecan, raspberry sorbet, or peach on peach.
  • Sweet liqueurs-amaretto, framboise, hazelnut, and cassis.
  • Toppings-cheater smoked dessert sauces, whipped cream, mascarpone cheese, honey, crème fraîche, crumbled amaretti cookies, toffee bits, crumbled gingersnaps, granola, toasted pecans, almonds, macadamias, and pistachios.

BRANDIED PEACHES



Brandied Peaches image

Make and share this Brandied Peaches recipe from Food.com.

Provided by flgolfgirl

Categories     Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 (24 ounce) can peaches, halves
1 (12 ounce) box mincemeat
4 tablespoons brandy
1/4 cup toasted pecans (chopped) (optional)

Steps:

  • Preheat oven to 350°F
  • Drain peaches, reserving 3/4 cup syrup.
  • Crumble mincemeat in a saucepan and add syrup.
  • Boil, stirring for 3-4 minutes or until thickened.
  • Add brandy and boil 1 minute longer.
  • Place peach halves in baking dish.
  • Spoon mince-meat mixture over peaches.
  • Bake 15 Minutes.
  • After removing from oven sprinkle with pecans if desired.

Nutrition Facts : Calories 343.8, Fat 0.5, Sodium 27.4, Carbohydrate 74.8, Fiber 3.5, Sugar 55.5, Protein 1.9

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