Best Grilled Peaches And Cream Recipes

GRILLED PEACHES AND CREAM

Steps:

• Preheat a grill for medium-high heat.
• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

GRILLED PEACHES AND ICE CREAM

Steps:

• Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
• Serve warm peach halves topped with ice cream.

GRILLED POUND CAKE WITH CREAM CHEESE GLAZE AND GRILLED PEACHES

Steps:

• For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
• Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
• For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
• For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
• Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.

GRILLED ANGEL FOOD CAKE WITH GRILLED PEACHES AND CREAM AND CHERRY COULIS

Steps:

• For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
• Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
• In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
• For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
• In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.

GRILLED PEACHES WITH RASPBERRY SAUCE AND LEMON CREAM

Steps:

• To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves.
• To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches.
• To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream.

GRILLED PEACHES WITH YOGURT WHIPPED CREAM AND OAT CRUNCH

Steps:

• Prepare a grill for medium-high heat.
• For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
• For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
• For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
• Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
• Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.

GRILLED PEACHES WITH WHIPPED CREAM AND CARAMEL

Steps:

• Prepare barbecue (medium-high heat).
• Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar,cinnamon and nutmeg.
• Let stand until sugar begins to soften, about 10 minutes.
• Place peaches on grill, sugared side down.
• Grill until tender and slightly charred, about 4 minutes per side.
• Transfer peach halves to plates.
• Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear.
• Spoon caramel whipped cream alongside peaches.
• Serve, passing remaining caramel sauce.

PEACHES AND CREAM GRILLED CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Preheat the grill to medium heat (350°F/180°C). Grease a 6-7-inch (16-17 cm) cast iron skillet with canola oil or butter.
• Open the can of cinnamon rolls and set the icing aside. Arrange the rolls in 2 rows of 4 on a lightly floured surface. Gently press together to seal into one large piece. Flour the top of the cinnamon rolls and use a rolling pin to roll out to a 12 x 8-inch (30x20 cm)rectangle.
• In a medium bowl, toss the diced peaches with the sugar.
• Spread the peaches evenly over the cinnamon roll dough. Starting from a long end, roll up the dough, sealing the peaches inside.
• Cut the dough log into 8 equal pieces and arrange in the prepared pan with the fruit facing up. Cover with aluminum foil.
• Place the pan on the grill over indirect heat and cook for 30-35 minutes, until the cinnamon rolls are cooked through.
• Remove the pan from the grill and drizzle the warm cinnamon rolls with the reserved icing.
• Let cool for about 5 minutes before serving.
• Enjoy!

GRILLED PEACHES AND CREAM

Steps:

• Halve and pit 8 peaches and toss with 2 tablespoons each light brown sugar and melted butter. Grill over medium-high heat until marked, 2 to 3 minutes per side. Whisk 2/3 cup each sour cream and cold heavy cream with 1/3 cup brown sugar and 1/4 teaspoon cinnamon in a large bowl until light and fluffy. Dollop the whipped cream on the peaches and top with candied pecans.

GRILLED PEACHES WITH WHIPPED CREAM AND CARAMEL

Steps:

• Prepare barbecue (medium-high heat). Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar. Let stand until sugar begins to soften, about 10 minutes. Place peaches on grill, sugared side down. Grill until tender and slightly charred, about 4 minutes per side. Transfer peach halves to plates.
• Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. Spoon caramel whipped cream alongside peaches. Serve, passing remaining caramel sauce separately.

GRILLED PEACHES AND CREAM

Steps:

• Preheat grill over medium-high heat.
• Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest.
• In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff.
• To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint.

GRILLED PEACHES AND CREAM

Steps:

• Pour boiling water over the peaches and leave them for 1 to 2 minutes, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding stones, and place in a single layer in an ovenproof dish, cut sides up.
• Mix the macaroons with the sugar and enough of the Cointreau to make a paste. Fill the peach cavities with the paste. If necessary the peach cavities can be made a little larger by removing some of the flesh, which should be finely chopped and added to the paste.
• Whip in the cream and spread over the peaches. Put the peaches to chill in the refrigerator.
• When ready to serve, sprinkle Demerara sugar over the cream and place under a preheated broiler until the sugar melts.

GRILLED PEACHES AND CREAM

Steps:

• Preheat a grill for medium-high heat.
• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks.
• Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm.
• Serve immediately.