Streusel Topped Grilled Peaches Food

GRILLED PEACHES WITH CINNAMON SUGAR BUTTER

Steps:

• In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
• Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

STOVETOP PEACHES WITH STREUSEL TOPPING AND ZESTY SOUR CREAM

Steps:

• In a medium bowl, whisk the sour cream and a few gratings of zest from the orange and the lemon until smooth. Add the juice from half of the orange and half of the lemon. Taste to see if it has a fresh taste from the citrus. If not, add the juice from the remaining fruit halves. Whisk to blend and set aside.
• With a small paring knife, cut around the center of each peach to halve it and remove the pit. Place the peach halves on a flat surface and cut them into 1/2-inch thick slices.
• Heat a small saute pan and add the honey. It should start to foam and bubble. Keep the heat low and allow the honey to simmer gently. Note: the honey becomes extremely hot - be careful to keep the heat low.
• In a large skillet over medium heat, melt the butter. When it begins to froth and turn light brown on the edges, add the peach slices and stir to coat with the butter. Cook, stirring from time to time, until the peaches become tender, 3 to 5 minutes. Add the lime zest and juice. Stir to blend. Meanwhile, check the honey. It should be a golden brown. If the foam prevents you from seeing the color, remove the pot from the heat and blow on the center of the foam to see the color beneath. Pour the honey over the peaches and stir to blend.
• Remove the skillet from the heat and spoon the peaches into individual serving plates or a platter. Top with the Streusel Topping and a dollop of the sour cream.
• Preheat oven to 350 degrees F.
• Mix together until incorporated and in clumps. Place onto a baking sheet and bake for 8 to 10 minutes, or until golden brown. Use as needed.

STREUSEL TOPPED BAKED PEACHES WITH SORGHUM GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, sugar, cinnamon and nutmeg in a small bowl. Add 8 tablespoons of the melted butter and combine until crumbly. Refrigerate for 15 minutes.
• Slice a very thin piece off the bottom of each peach half so they have flat bottoms. Brush the bottom and sides of a 9- by 11-inch baking dish with some of the remaining 3 tablespoons of melted butter, and then brush the rest of the butter on the peaches. Place the peaches in the pan cut-side up and about an inch or so apart. Sprinkle a little bit of salt on the peaches. Top each peach with some of the streusel. Bake in the oven until the peaches are soft and the streusel is lightly golden brown, 45 to 55 minutes, depending on how ripe the peaches are.
• When the peaches are almost done, put the syrup in a small saucepan and bring to a simmer on low heat, Keep warm. Serve the peaches drizzled with some of the syrup and topped with whipped cream, if using.

GRILLED PEACHES WITH WINE SYRUP TWO WAYS

Steps:

• For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
• For the peaches: Preheat a gas grill to medium-high.
• Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
• For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.
• For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

ROASTED-PEACH STREUSEL

Steps:

• Preheat oven to 425°F with rack in middle.
• Drizzle 2 tablespoons butter over bottom of a 9-inch baking dish or pie plate and arrange peach halves cut sides up.
• Pulse almonds, flour, 1/3 cup sugar, 1/4 teaspoon salt, and remaining 3 tablespoons butter in a food processor until clumps form.
• Top peaches with streusel and bake until peaches are tender and streusel is browned, about 20 minutes (if browning too quickly, loosely cover with foil).
• Meanwhile, whip cream with almond extract and remaining tablespoon sugar until it just holds soft peaks.
• Serve peaches warm with cream.