Grilled Peaches With Mock Creme Anglaise Food

GRILLED PEACHES - NO ADDED SUGAR

Steps:

• Heat a grill or a grill pan on medium heat.
• Cut the peaches in half and remove the pit: With a sharp paring knife, slice each peach in half. Then twist each half in opposite directions to pull the halves apart. Use your fingers to remove the pit. If it's stuck, carefully slide the knife under the pit and then pull it away.
• Brush the peaches all over with melted butter.
• Place the peaches, cut side down, on the grill. Grill until tender and slightly charred, about 4 minutes per side. Serve immediately.

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 MOCK CREME ANGLAISE

Steps:

• Take 1/2 cup ice cream out of the freezer and allow to melt, about 30 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub olive oil over the peaches. Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over the halved peaches.
• Grill peaches until tender, 5 to 8 minutes.
• Remove from grill and place into individual serving bowls. Top each peach with a scoop of vanilla ice cream. Drizzle peach halves with the melted vanilla ice cream and sprinkle with crushed amaretti cookies.

CHILLED PEACHES WITH CREME ANGLAISE

Steps:

• Cook milk and sugar in medium saucepan over medium heat, stirring, until sugar dissolves, 2 to 3 minutes.
• Whisk eggs to combine in mixing bowl.
• Pour 1 cup hot milk-sugar mixture over eggs, stirring.
• Return to saucepan and stir over low heat until custard thickens, 4 to 5 minutes.
• Stir in almond extract.
• Remove from stove, strain into bowl, cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour.
• Cut shallow"X" in bottom of each peach and carefully immerse in large pot of boiling water.
• After 15 seconds, remove 1 and try to pull peel back.
• If it comes away easily, remove peaches and rinse under cold water before peeling.
• Cut peaches in half, remove pits and place cherry in center of each half.
• Dip each peach into chilled custard and chill 30 minutes.
• Place 2 peach halves on each of 4 dessert plates, pour remaining custard around peaches and top with whipped cream.

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 APPLES WITH CREME ANGLAISE

Steps:

• Preheat gas grill or fire in charcoal grill.
• Creme Anglaise:.
• In a saucepan over low heat combine the milk and half-and-half.
• Heat to just boiling.
• In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended.
• Add sugar, salt and vanilla.
• Gradually whisk in the hot milk mixture.
• Place over the bottom pan of boiling water stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes.
• DO NOT LET IT BOIL.
• Immediately remove from heat.
• Stir in the bourbon and let cool slightly to thicken.
• Apples:.
• Cut the apples into rounds about 1/2 inch thick.
• Put slices in a baking dish and drizzle with olive oil, truning to coat.
• Brush the grill with olive oil and place apple slices on it, or place them in an oiled grilling basket.
• Sprinkle the apples with cardamon.
• Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes.
• Transfer the apples to a plate.
• Pool some of the creme anglaise on each of 6 dessert plates and topw with several apple rounds.
• Drizzle the apples with additional creme anglaise, adding the chopped pecans at this time, if you are going to use.
• Enjoy!