Grilled Rum Peaches With Mascarpone Cheese Orange Blossom Recipes

GRILLED PEACHES WITH CITRUS MASCARPONE

Steps:

• Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
• Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
• Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
• Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
• (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

GRILLED RUM PEACHES WITH MASCARPONE CHEESE & ORANGE BLOSSOM

Steps:

• Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally. Remove from heat and let cool.
• Prepare peaches by cutting them in half and removing the pits. Place the peaches in a glass dish top with rum marinade. Marinate for 30 minutes to 4 hours.
• Grill, cut side down for 3-4 minutes, then flip for another 5 minutes. Remove from grill and top with mascarpone cheese and drizzle with honey! Viola!

GRILLED PEACHES WITH MASCARPONE CHEESE

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
• Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
• As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
• Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
• Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

GRILLED PEACHES WITH AMARETTO MASCARPONE

Steps:

• Cut in half and pit 4 ripe peaches. In about a 1/2 cup of brown sugar, dip the cut sides of the peaches.
• On a clean grill sprayed with oil, grill cut side down for 2 minutes, covered. Flip and grill for another 3 to 4 minutes.
• Remove from the heat, top each peach with a dollop of the mascarpone mixture in the hole where the pit was. Sprinkle with crushed cookies (I like to use Amaretto Biscotti) and garnish with raspberries.

PEACHES WITH SPECK AND ORANGE BLOSSOM

Steps:

• Cut the peaches in half and remove the stones. Slice each half into 3 wedges, place in a bowl with the olive oil and some salt and pepper. Toss well to coat.
• Place the peaches on a well heated grill pan and grill for a minutes on each side. Remove from the pan and let cool.
• Place all of the dressing ingredients, apart from the oil, in a bowl and whisk to combine. Trickle the oil in slowly while you whisk to get a thick dressing. Season with salt and pepper to taste.
• On a serving platter, arrange layers of peach, endive, watercress, chard and speck. Spoon enough dressing over top to coat the salad without drenching it.

ORANGE BLOSSOM

Steps:

• Crush the slices of orange in the bottom of a highball glass, mixing them with the almond syrup.
• Fill the glass with crushed ice and pour the gin. Stir.
• Complete with the grapefruit juice and Angostura.
• Garnish with slices of orange. Serve with a straw.

PEACHES AND MASCARPONE

Steps:

• Halve and pit 6 ripe peaches.
• Stir together the mascarpone and heavy cream.
• Fill the cavity of each peach half with mixture.
• Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
• Sprinkle Amaretti mixture over the peaches.