Broiled Peaches With Blackberry Sauce Recipes

PEACH BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
• In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
• Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
• To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

BROILED PEACHES

Steps:

• Sprinkle peach halves with sugar. Place under broiler and broil about 5 to 7 minutes until sugar is caramelized.

BROILED PEACHES

Steps:

• HEAT the broiler.
• CUT the peaches in half and remove the pit. Place the peaches cut side down in a 9 x 13-inch baking pan.
• BROIL 4 inches from the heat source for about 3 minutes, until lightly charred. Remove the peaches from the oven and turn them over, cut side up.
• COMBINE the butter and sugar in a small bowl. Spread the mixture evenly over the peaches. Return to the oven and broil for 5 minutes, until bubbly and browned.
• SERVE immediately or at room temperature with your choice of toppings.
• Variations
• Ice cream and sorbet flavors-butter pecan, raspberry sorbet, or peach on peach.
• Sweet liqueurs-amaretto, framboise, hazelnut, and cassis.
• Toppings-cheater smoked dessert sauces, whipped cream, mascarpone cheese, honey, crème fraîche, crumbled amaretti cookies, toffee bits, crumbled gingersnaps, granola, toasted pecans, almonds, macadamias, and pistachios.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
• Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

PEACH BRULEE

Steps:

• Preheat the broiler.
• Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the peaches.
• Broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned. Serve with whipped cream or vanilla ice cream.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

BROILED PEACHES WITH CRèME FRAîCHE

Steps:

• Preheat broiler.
• Line a small shallow baking pan with foil and arrange peaches cut sides up. Sprinkle peaches evenly with sugar and let stand 10 minutes.
• Broil 4 to 5 inches from heat until sugar is golden brown and peaches are tender, 6 to 8 minutes.
• Serve warm.