Honey Balsamic Peaches Food

HONEY BALSAMIC ROASTED PEACHES

Steps:

• Preheat your oven to 400 degrees.
• Slice the peaches and place on a baking sheet.
• In a small container, combine the avocado oil, balsamic vinegar, honey and salt.
• Pour the liquid mixture over the peaches.
• Roast the glazed peaches for 15-20 min.

HONEY BALSAMIC PEACHES

Steps:

• Place the peach halves in a non-stick skillet sprayed with cooking spray.
• Cook over medium heat 4 minutes.
• Turn and cook another 2-3 minutes.
• Place peach halves, cut side up, in a dish and drizzle each half with the balsamic vinegar and then the honey.

BALSAMIC-HONEY GRILLED PEACHES WITH FETA

Steps:

• Halve peaches and remove pit.
• Mix honey and balsamic together well.
• Place peaches cut side down on heated grill.
• Grill until starting to turn tender and nice grill marks appear.
• Turn over.
• Brush top liberally with honey-balsamic glaze.
• Continue grilling until peaches are tender. Brushing with more glaze if desired.
• Immediately add crumbled feta to center of peaches.
• Serve warm.

WARM PEACHES WITH BASIL & HONEY

Steps:

• Melt the butter in a frying pan, add the peaches or nectarines, then cook both sides until slightly softened, about 3 mins. Add the honey and stir to make a sauce, then add the orange juice and allow to bubble briefly. Stir in the basil and serve warm with scoops of ice cream.

GRILLED BALSAMIC PEACHES

Steps:

• Preheat grill for high heat for 10 minutes.
• Place olive oil in a bowl. Add peach halves and toss to evenly coat with olive oil. Season with salt and pepper.
• Cook the peaches, flesh side down, on preheated grill until slightly charred, 4 to 5 minutes. Remove from the grill and dust with Cajun seasoning. Cut halves into 1 inch-thick slices. Place halves in a bowl; add vinegar and parsley, tossing peaches to coat evenly. Place on a serving platter and garnish with sprigs of parsley.

GRILLED NECTARINES WITH HONEY-BALSAMIC GLAZE

Steps:

• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
• Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

GRILLED HONEY BALSAMIC-GLAZED FRUIT

Steps:

• In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.