Fresh Peaches With Cinnamon Creme Fraiche Food

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 WITH CREME FRAICHE AND MOLASSES

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.

FRESH PEACHES WITH CINNAMON CREME FRAICHE

Steps:

• Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.

FRUIT SALAD WITH EASY CRèME FRAICHE

Steps:

• In small saucepan, combine water, sugar, cinnamon, ginger and rosemary. Bring to boil, stirring occasionally. Reduce heat and simmer uncovered for 3 minutes. Strain syrup into a bowl, discarding cinnamon, ginger and rosemary. Stir in vanilla, let cool.
• In medium bowl, stir together sour cream, brown sugar and salt; stir in whipping cream.
• In serving bowl, gently combine together cooled syrup, blueberries, raspberries, peaches, nectarines and apricots. Serve topped with dollop of crème fraiche.

BROILED PEACHES WITH CRèME FRAîCHE

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.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

CINNAMON BASIL CRèME FRAîCHE

Steps:

• In a blender, puree basil with cream. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.)
• With a spoon, blend mixture thoroughly into crème fraîche. Add sugar to taste. Serve in a bowl, with fresh berries alongside for dipping.

PEACH AND CREME FRAICHE PIE

Steps:

• Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
• Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
• On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.
• Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.
• Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
• Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

CINNAMON CREME FRAICHE

Steps:

• Combine well; cover and chill.

BROILED PEACHES

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.