Marinated Peaches Food

SIMPLEST GRILLED PEACHES

Steps:

• Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
• Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
• Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

BRANDIED PEACHES

Steps:

• Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
• In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
• Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
• Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

MARINATED GRILLED PEACHES WITH CLOVES

Steps:

• Cut peaches in half and remove seed. Place clove in the center of each peach and sprinkle with mint and cinnamon. Melt butter and mix with honey, cinnamon and brown sugar. Brush each peach with butter mixture. Place peaches skin side down on grill and grill to heat through about 4 minutes. Whip cream and 4 ounces powdered sugar together until stiff peaks form. Place 2 halves of peach on plate and garnish with 1 tablespoon of whipped cream. Garnish plates with remaining 4 ounces of powder.

OPAL BASIL-MACERATED PEACHES

Steps:

• Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover and chill for 2 hours.
• Serve the peaches in bowls, garnished with a dollop of creme fraeche, if desired.

BOOZY PEACHES AND CREAM

Steps:

• Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; set aside until juicy, about 30 minutes. Whip 1 cup heavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoons bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

BALSAMIC-MARINATED PORK CHOPS & GRILLED PEACHES

Steps:

• In a small bowl, whisk together vinegar, oil, honey and rosemary.
• Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag.
• Add pork to bag and refrigerate for 1 hour, turning occasionally.
• Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove.
• Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.
• Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.
• Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes.
• Transfer to plate, season with salt and pepper and brush with reserved marinade.
• To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.

SHRIMP KOREAN BBQ SHRIMP KABOBS WITH ASIAN MARINATED PEACHES

Steps:

• On a skewer place the following,1 quartered peach, 1 onion quartered, 1 piece of green, or red bell pepper and a shrimp. Now again add piece of bell pepper, onion, shrimp and finish up with a peach quartered.
• Repeat on each skewer.In a blender, pur'ee the first four ingredients for the marinade. Pour the mixture into a casserole dish and add the remaining ingredients mixing well. Place the skewers in the dish making sure they are very well coated with the marinade. Cover with plastic wrap for at least 2 hours.
• Cook on grill using medium heat for 5 minutes turning so they are evenly browned.

SUMMER PEACHES AND PEARS MARINATED IN RED WINE AND WARM SPICES

Steps:

• Begin by preparing your fruit. Peel and pit the peaches. Cut into quarters and then cut each quarter in half. Next, peel, core, and halve the pears. Cut each pear half lengthwise into 1/4 inch slices. Transfer fruit to a large bowl; cover with plastic wrap and refrigerate.
• Begin the marinade -- In a large, heavy saucepot combine together the wine, orange and lemon zest, sugar, cloves, nutmeg, cinnamon stick and ginger. Scrape in the seeds from the vanilla bean; add the bean. Give a good stir; over medium heat bring to a boil while stirring to dissolve the sugar. Once the marinade is boiling; reduce the heat to low and simmer for 5 minutes; add raisins during last two minutes.
• Pour the warm marinade over the peaches and pears. Give a gentle toss to generoulsy coat. Allow to marinate at room temperature for 1 hour; stir occassionally.
• Serve with plenty of the sweet juices, and top with a dollop of whipped cream or yogurt, and a sprinkling of walnuts.