Grilled Peach Old Fashioned Food

SWEET GRILLED PEACHES

Steps:

• Preheat a grill for medium heat.
• Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly.
• Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.

GRILLED NEW OLD-FASHIONEDS

Steps:

• Prepare a grill for medium-high heat.
• Skewer the orange slices and the cherries, and brush on both sides with vegetable oil. Grill until charred on both sides, 2 to 3 minutes total. Remove from the grill and let cool slightly.
• Add the grilled fruit to a pitcher, reserving a couple orange rinds. Muddle the fruit with the turbinado sugar. Add the bitters and then pour in the bottle of bourbon. Stir to combine. Taste and add more bitters as desired.
• To serve, rub the rim of a rocks glass with the reserved grilled orange rind. Add ice and then fill by two-thirds with the bourbon mixture. Top off with club soda and stir to combine.

GRILLED PEACHES

Steps:

• Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

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.

GRILLED PEACHES IN FOIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place peach slices in the center of large sheet of heavy duty aluminum foil. Sprinkle with lemon juice, brown sugar, and cinnamon. Dot with butter. Fold edges of foil up and over to seal.
• Close grill and cook over medium heat until peaches are tender, about 15 to 20 minutes.

GRILLED-PEACH OLD-FASHIONED

Steps:

• Quarter peaches and grill until charred. Muddle sugar, thyme, bitters, and lime juice in a cocktail shaker. Add bourbon, and divide among 4 ice-filled glasses. Garnish with peach section and thyme sprigs.

GRILLED PEACH SUNDAES

Steps:

• In a large bowl, combine peaches, sugar and vanilla. Transfer to a greased 8-in. square disposable foil pan., In a small bowl, combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling., Place pan on grill rack over indirect medium heat. Grill, covered, 15-20 minutes or until filling is bubbly. Remove from heat; cool slightly. Place peach mixture in waffle bowls; top with ice cream.

OLD-FASHIONED PEACH PRESERVES

Steps:

• Slice, peel, ripe hard peaches (about 10 large).
• Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
• Sterilize canning jars.
• Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Skim (if necessary).
• Pour hot preserves into jars, leaving 1/4-inch head space.
• Wipe jar rims and adjust lids.
• Process 5 minutes in a boiling water bath.
• Makes about 7 half-pints jars.

GRILLED PEACH PIE

Steps:

• For charcoal grill, arrange medium-hot coals on one side of the grill. Test for medium heat above empty side. Brush peach halves with oil. Place halves, cut sides down, on rack directly over coals for 3 minutes. Remove. Cut peach halves in wedges. In mixing bowl toss with the 1/2 cup sugar, basil, cornstarch and lemon juice.
• On floured surface, roll each crust to 12-inch diameter. Coat 9 1/2-to 10-inch cast-iron skillet with nonstick cooking spray. Line skillet with one crust; dough should come 3/4 up sides of pan. Place peach mixture into pie crust in skillet. With a knife, cut several slits in center of second crust to vent steam. Place second crust over peaches. Tuck any extra dough at edges between side of skillet and bottom crust. Crimp edge. Brush top of pie with beaten egg then sprinkle with remaining sugar.
• Place skillet on rack over empty side of grill. Cover and grill 1 1/2 hours until crust is golden, rotating once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool on rack before slicing.