Grilled Peaches With Crème Fraîche Food

GRILLED PEACHES W/ CRèME FRAîCHE RECIPE

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!

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.

GRILLED PEACHES WITH CREME FRAICHE AND MOLASSES

Steps:

• Brush peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 1 1/2 minutes. Turn the peaches over and grill another 45 seconds. Remove the peaches to a plate and place a tablespoon of creme fraiche in the indentation of each peach. Drizzle with the molasses.

GRILLED PEACHES WITH POUND CAKE & GINGER CREME FRAICHE

Steps:

• Heat a gas grill to high, covered, and when it's hot, turn it to medium (this will get the grates sufficiently heated).
• Whisk the sugar into the crème fraîche until smooth.
• Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 minute Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 minute total.
• Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top.
• Serve warm.