Grilled Peach Crisps Recipes

GRILLED PEACH CRISP FOIL PACKS

Steps:

• Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil.
• Toss together the sugar, butter and salt in a small bowl.
• Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture.
• Put two peach halves, stuffed-side down, in the center of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 purse-shaped packets.
• Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. (You can remove and open the packets to check their progress at any time. Be careful of the steam.) Remove from the grill and let rest for a few minutes.
• Carefully open each packet (hot steam will escape) and use a spoon or fork to flip the peach halves over, they should be tender with a caramelized sauce. Top each serving with 1 tablespoon of granola and a scoop of frozen yogurt if desired.

GRILLED PEACH AND PORK CRISP

Steps:

• Combine all of the marinade ingedients. Add the pork and marinate in the refrigerator for at least 24 hours.
• Preheat a grill or grill pan. Preheat the oven to 400 degrees F.
• In a saute pan, add the butter and melt. When the butter is melted, add the peaches and saute until the soften and begin to turn golden brown, about 8 minutes. Remove from the heat and set aside.
• Cornbread topping: Saute the shallot, garlic, and thyme in the butter just until translucent, about 4 minutes. Remove from heat. Mix in the breadcrumbs and season with salt and pepper.
• Peach glaze: In a saucepan, combine all ingredients and bring to a bubble, stirring. Cover and keep at a low heat, until ready to serve.
• Remove the pork from the marinade. Place on a hot grill, just to mark both sides, about 2 minutes per side. Remove from the grill and place on a baking sheet. Cover with peach wedges and top with corn bread mixture. Bake for 10 to 12 minutes. Serve with garlic whipped potato, collard greens and peach glaze. Garnish with yukka chips and scallion oil.

GRILLED PEACHES

Steps:

• Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.