Grilled Peaches With Amaretto Mascarpone Food

GRILLED PEACHES WITH AMARETTI

Steps:

• Preheat the oven to 375 degrees F.
• Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

GRILLED PEACHES WITH CITRUS MASCARPONE

Steps:

• Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
• Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
• Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
• Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
• (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

GRILLED PEACHES WITH MASCARPONE CHEESE

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
• Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
• As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
• Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
• Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

GRILLED PEACHES WITH AMARETTO MASCARPONE

Steps:

• Cut in half and pit 4 ripe peaches. In about a 1/2 cup of brown sugar, dip the cut sides of the peaches.
• On a clean grill sprayed with oil, grill cut side down for 2 minutes, covered. Flip and grill for another 3 to 4 minutes.
• Remove from the heat, top each peach with a dollop of the mascarpone mixture in the hole where the pit was. Sprinkle with crushed cookies (I like to use Amaretto Biscotti) and garnish with raspberries.

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 PEACHES

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.

GRILLED RUM PEACHES WITH MASCARPONE CHEESE & ORANGE BLOSSOM

Steps:

• Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally. Remove from heat and let cool.
• Prepare peaches by cutting them in half and removing the pits. Place the peaches in a glass dish top with rum marinade. Marinate for 30 minutes to 4 hours.
• Grill, cut side down for 3-4 minutes, then flip for another 5 minutes. Remove from grill and top with mascarpone cheese and drizzle with honey! Viola!

GRILLED PEACHES WITH AMARETTI

Steps:

• Heat grill . When hot, brush the grill with a little oil to make sure the peaches don't stick.
• Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Preheat the oven to 375 degrees F.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar.
• Combine the rum and amaretto and drizzle 1/2 of it on the peaches.
• Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side.
• Serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:.
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

GRILLED PEACHES WITH MASCARPONE & AMARETTO

Steps:

• Prepare a grill to medium heat.
• Place the peaches cut-side down onto the hot grill and cook until lightly charred, 2 to 3 minutes. Transfer the peaches, cut sides up, to a baking sheet and drizzle evenly with the honey. Place the dish on the grill and cover the grill.
• Cook until the peaches are soft, about 5 minutes. Remove the baking dish from the grill and divide the peach halves between dishes. Spoon the mascarpone evenly among the plates and drizzle each plate with amaretto liqueur. Serve immediately.

PEACHES AND MASCARPONE

Steps:

• Halve and pit 6 ripe peaches.
• Stir together the mascarpone and heavy cream.
• Fill the cavity of each peach half with mixture.
• Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
• Sprinkle Amaretti mixture over the peaches.