Grilled French Toast Grilled Peaches Raspberry Food

GRILLED PEACHES WITH RASPBERRY SAUCE AND LEMON CREAM

Steps:

• To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves.
• To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches.
• To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream.

GRILLED PEACHES

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.

GRILLED FRENCH TOAST, GRILLED PEACHES & RASPBERRY

Steps:

• French Toast: preheat oven to 225. heat grill or grill pan to med-high heat. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Place slices of bread in baking dish. Pour egg and milk mixture over bread and turn to coat evenly. Let soak for 2-3 min., turning halfway through. Brush grill with melted butter, reserving enough to keep brushing if all 8 slices cannot fit on grill at one time. grill each slice 2-3 min per side. put on baking sheet when done and put in oven to keep warm. Peaches: melt butter. mix brown sugar into butter and brush both sides of each peach half with butter mixture. brush grilled with additional butter or cooking spray and grill on each side for 2-3 min. when done slice. Raspberry sauce: bring all ingredients to a boil, then simmer until desired thickness, 15-30 min. (15 min for thinner syrup, 30 min for a thicker sauce). strain sauce through mesh sieve pushing through with back of spoon. whick sauce together. sauce will tickens as strained and cooled. can be made 3 days ahead and stored in an air tight container in the refridgerator. reheat in the microwave for 30 seconds to 1 min before serving. if sauce is too thick add a bit a water when reheating in the microwave. Serve French Toast with grilled peaches and raspberry sauce. Garnish with fresh raspberries and mint if desired.

GRILLED PEACHES 'N' BERRIES

Steps:

• Place two peach halves, cut side up, on each of three double thicknesses of heavy-duty foil (12 in. square). Top with blueberries, brown sugar, butter and lemon juice. Fold foil around mixture and seal tightly. , Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape.

GRILLED PEACH TOAST WITH MASCARPONE AND HONEY

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

GRILLED PEACH TOAST WITH PIMIENTO CHEESE

Steps:

• Preheat a grill to medium-high (450°F).
• Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.
• Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.
• Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.
• Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
• Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.
• Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.

GRILLED PEACHES WITH RASPBERRIES

Steps:

• Combine sugar and lime juice in a shallow dish, stir well.
• Add 1/2 cup raspberries and mash.
• Add peaches, turning to coat.
• Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
• Remove peaches, reserving marinade.
• Coat grill rack with cooking spray, and place on grill over medium low coals.
• Place peaches, cut sides down in rack and cook 2 minutes.
• Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
• Remove from grill.
• Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

GRILLED PEACHES WITH BERRY SAUCE

Steps:

• In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18x12 in.). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.
• Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.
• Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
• (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).
• Prepare barbecue (medium heat).
• Melt butter with brown sugar in heavy small skillet over medium heat.
• Remove skillet from heat.
• Brush peach halves all over with melted butter mixture.
• Grill until tender, about 8 minutes, turning occasionally.
• Serve with sauce.

TODD RICHARDS'S GRILLED PEACH TOAST WITH SPICY PIMENTO CHEESE

Steps:

• Cook bacon in a heavy skillet over medium-high for 5 to 6 minutes or until just crisp (but not crunchy). Remove bacon from skillet and drain on paper towels; chop into coarse pieces. Reserve 1 tablespoon bacon drippings, and set aside. Wipe out the skillet clean, but don't worry if there are brown bits stuck to the pan - they will loosen as you cook.
• If using fresh peppers, return the skillet to medium heat. Add the oil and then the peppers and cook, stirring, until tender, 3 to 5 minutes. (If using canned pimentos, just add them to the clean skillet.)
• Stir in the reserved bacon drippings. Add the adobo and cook for 2 minutes. Turn off the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic and black pepper. Let cool to room temperature.
• In a large bowl or using a mixer fitted with the paddle attachment, mix the cream cheese until soft. Mix in the Cheddar cheeses. Stir in bacon mixture and chives. Set aside. (Or refrigerate, covered, up to 4 days. Bring to cool room temperature for serving.)
• Grill the peaches: Heat a grill to medium-high (450 degrees). Brush the peach halves with 1 tablespoon neutral oil, and place on the grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice each half into 4 to 6 wedges. Set aside.
• Brush the bread slices on both sides with the remaining neutral oil, and place on the grill grates. Grill until the bread is toasted, 1 to 2 minutes per side. Remove from the grill.
• Spread pimento cheese thickly on 1 side of each slice of toast. Cut each slice into 4 equal pieces, keeping them together to look like a whole slice. Top with sliced peaches. Drizzle the olive oil over the peaches, and sprinkle with salt and pepper. If using, top with radish slices and watercress leaves. Serve immediately.