GRILLED PEACHES
This is a very simple, yet delicious end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, yet extremely simple recipe. Perfect for summer entertaining!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 38m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
- Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.4 g, Cholesterol 13.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 261.8 mg, Sugar 20.1 g
GRILLED PEACHES WITH PROSCIUTTO AND BALSAMIC
Steps:
- Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
- Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.
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.
Nutrition Facts : Calories 199 calorie, Fat 15.5 grams, SaturatedFat 7.5 grams, Cholesterol 31 milligrams, Sodium 62 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 1 grams, Sugar 15 grams
GRILLED HONEY BALSAMIC-GLAZED FRUIT
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. -Kristin Van Dyken, West Richland, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings (1/2 cup glaze).
Number Of Ingredients 5
Steps:
- In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 43g carbohydrate (40g sugars, Fiber 2g fiber), Protein 1g protein.
GRILLED BALSAMIC-GLAZED PEACHES
Got this one from Southern Living. Haven't tried it yet but plan to very soon. Posted for safe keeping.
Provided by ratherbeswimmin
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add the balsamic vinegar, brown sugar, pepper, and salt to a saucepan.
- Bring to a boil, lower heat, and simmer 2-3 minutes.
- Lay peaches in a shallow glass dish.
- Pour marinade mixture over the peaches; toss gently or turn to coat.
- Let stand 10 minutes.
- Remove peaches from marinade; reserve 2 tablespoons of marinade mixture and set aside what is left.
- In a small bowl whisk the 2 tablespoons marinade and oil until blended well (this will be used as a vinaigrette so set it aside, too).
- Place peach halves, with cut side down on a greased grill rack, over medium heat.
- Cover with grill lid and grill about 5 minutes on each side or until firm and golden, baste with remaining marinade.
- Serve peaches with vinaigrette.
Nutrition Facts : Calories 184.7, Fat 9.5, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 24.9, Fiber 2.4, Sugar 22.5, Protein 1.5
GRILLED PEACHES W/ CRèME FRAîCHE RECIPE
Plan ahead if you are making the homemade creme fraiche. It takes 24-36 hours to culture. However, you should make this, it will make you happy. There's 2 variations for culturing the cream, buttermilk or sour cream. The culture ultimately dictates the flavor of the creme fraiche; sour cream will give a slightly sweeter and creamier texture, buttercream will give you a bit more tang. Glaze and creme fraiche can be made ahead of time. Re-whisk both before using. Enjoy!
Provided by Todd + Diane
Categories Side Dish
Time 20m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 128 kcal, Carbohydrate 33 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
BALSAMIC-HONEY GRILLED PEACHES WITH FETA
Made this up when we were grilling and had an abundance of peaches. Delicious!!! The feta adds a nice tang to balance with the sweetness of the peaches. Leave off the feta if you don't like it, or substitute bleu cheese.
Provided by Charmie777
Categories Dessert
Time 20m
Yield 8 halves
Number Of Ingredients 4
Steps:
- Halve peaches and remove pit.
- Mix honey and balsamic together well.
- Place peaches cut side down on heated grill.
- Grill until starting to turn tender and nice grill marks appear.
- Turn over.
- Brush top liberally with honey-balsamic glaze.
- Continue grilling until peaches are tender. Brushing with more glaze if desired.
- Immediately add crumbled feta to center of peaches.
- Serve warm.
Nutrition Facts : Calories 95.9, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.2, Sodium 53.2, Carbohydrate 22.3, Fiber 0.8, Sugar 21.7, Protein 1.2
GRILLED POUND CAKE WITH BALSAMIC PEACHES
Provided by Jan Esterly
Categories Cake Milk/Cream Fruit Dessert Quick & Easy Backyard BBQ Peach Summer Healthy Bon Appétit Pittsburgh Pennsylvania Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
- Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
- Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.
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From afamilyfeast.com
Reviews 3Category Side DishCuisine AmericanTotal Time 40 mins
- In a small sauce pan, bring vinegar to a boil and reduce to a simmer. Simmer until reduced by half (15-20 minutes). Remove from heat and add molasses and black pepper.
- Cut the peaches following the natural line that circles the fruit. Cut all the way down to the pit and just run the knife right around keeping the blade against the pit. Gently grab each half and twist in opposite directions. Then pop the stone out with a paring knife or a spoon.
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5/5 (12)Total Time 15 minsCategory SaladCalories 174 per serving
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4.1/5 (13)Estimated Reading Time 7 mins
- Bring the apple cider, water, 1/2 cup sugar and 1/3 cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
- Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
- Preheat one side of the grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
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From eatingwell.com
Category Diabetic Fruit Dessert RecipesCalories 135 per servingTotal Time 20 mins
- In a small saucepan, bring the vinegar to boiling. Reduce heat; simmer, gently, for 10 to 13 minutes or until reduced to about 1/4 cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.
- Brush peach halves lightly with oil. For a charcoal or gas grill, Place peach halves cut-side-down on grill rack directly over medium-high heat. Grill, covered, for 3 to 4 minutes or until just heated through and grill marks begin to form.
- Place a peach half on each of six dessert plates. Drizzle each with 1 to 2 teaspoons balsamic syrup. Spoon dessert topping evenly over peaches and sprinkle with crushed gingersnaps. Cover any remaining balsamic syrup and use within 2 weeks.
HONEY AND BALSAMIC GRILLED PEACHES - PALEO | PRIMALGOURMET
From cookprimalgourmet.com
Cuisine AmericanCategory DessertServings 4Total Time 13 mins
- Cut peaches into quarters and remove pits. Brush all sides with coconut oil and grill until grill marks form, 4 to 5 minutes. Flip and grill an additional 4 to 5 minutes.
- Meanwhile, add walnuts to a dry pan and place over medium-low heat. Toast the nuts, stirring occasionally, until warmed through and fragrant. Remove from pan and set aside.
- Transfer peaches to a serving platter. Drizzle them with honey and balsamic glaze, top with toasted walnuts and garnish with mint. Serve while still warm.
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From whatscookingamerica.net
Cuisine AmericanCategory Main CourseServings 4Total Time 1 hr 15 mins
- Balsamic Glaze: In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.
- In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with with salt and pepper.
- Preheat Barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning and basting several times.
- Just before chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches with some Balsamic Glaze. Grill just until they are lightly browned, approximately 2 minutes. Turn the peaches over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.
GRILLED BALSAMIC-GLAZED PEACHES RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Combine first 4 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 2 to 3 minutes.
- Place peaches in a shallow dish. Pour vinegar mixture over peaches, tossing gently to coat. Let stand 10 minutes.
- Remove peaches from vinegar mixture, reserving 2 tablespoons mixture. Set aside remaining vinegar mixture.
- Whisk together reserved 2 tablespoons vinegar mixture and oil, blending well. Set vinaigrette aside.
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From wholefoodsmarket.com
Servings 6Calories 280 per servingTotal Time 2 hrs 40 mins
- Put vinegar, maple syrup, 1/4 cup of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper into a wide, shallow dish and whisk to combine.
- Add chicken, turn to coat, cover and refrigerate for at least 2 hours or overnight, turning several times.
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From recipegirl.com
5/5 (1)Category Main CourseCuisine AmericanCalories 539 per serving
- In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil; reduce heat and simmer until it is reduced by half, approximately 20 to 25 minutes. Stir in the molasses and black pepper. Remove from heat and set aside.
- In a medium bowl, combine the basil, garlic, and olive oil. Rub the chicken breasts with the basil mixture; sprinkle lightly with salt and pepper.
- Preheat the grill (spray grill with cooking spray). Place the chicken onto hot grill and brush with balsamic vinegar glaze. Cover the grill with the lid, open any vents, and cook 10 to 15 minutes or until a meat thermometer registers an internal temperature or 165°F. (juices will run clear when cut with the tip of a knife); turning and basting several times. Grill time is totally dependent on how thick your chicken breasts are.
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Servings 4Calories 86 per servingTotal Time 8 mins
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- In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches. Bring the remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat.
- Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.
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