Fresh Peaches With Honey Vanilla Creme Fraiche Food

HONEY VANILLA CRèME FRAîCHE

Steps:

• This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

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.

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.

INA'S HONEY VANILLA CREME FRAICHE

Steps:

• To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
• To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.

HONEY POACHED PEARS WITH CRèME FRAîCHE

Steps:

• Combine 2 1/2 cups water, honey, star anise, lemon juice, and sea salt in large saucepan. Bring to boil over medium heat, stirring occasionally. Add pears; reduce heat and simmer until tender, turning occasionally, 4 to 6 minutes, depending on ripeness. Using slotted spoon, transfer pears to medium bowl. Boil liquid and star anise until reduced to 1 cup syrup, about 22 minutes. Pour syrup with star anise over pears. Cover and chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Remove star anise from syrup. Divide pears and syrup among 6 bowls. Top each with dollop of crème fraîche and serve.

FRESH PEACHES WITH HONEY-VANILLA CREME FRAICHE

Steps:

• Stir creme fraiche, honey, and vanilla sugar together in a bowl until smooth. Be sure to scrape the spoon often, as the honey tends to stick to it and harden.
• Divide diced peaches into 2 dessert bowls. Drizzle creme fraiche mixture over peaches and serve immediately.

FRESH PEACHES WITH HONEY-VANILLA CREME FRAICHE

Steps:

• Stir creme fraiche, honey, and vanilla sugar together in a bowl until smooth. Be sure to scrape the spoon often, as the honey tends to stick to it and harden.
• Divide diced peaches into 2 dessert bowls. Drizzle creme fraiche mixture over peaches and serve immediately.

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.