Simple, sweet and juicy, grilled peaches are perhaps the epitome of summer and stone fruit season. Grilling them enhances their natural sweetness and brings out their juices. You can enjoy them plain, right off the grill, or top the warm grilled peaches with ice cream and salted caramel sauce or butterscotch sauce. This sweet and easy dessert takes hardly any time at all to prep and makes a fabulous summertime treat. In a small bowl, combine brown sugar and cinnamon.
Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat.
Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. To serve grilled peaches, top them with vanilla ice cream, whipped cream, yogurt, etc. Toppings are of course optional, as these peaches are quite yummy on their own. Personally, I love grilled peaches with ice cream and our salted caramel sauce.
The combination of warm, grilled peaches with cold ice cream is dreamy and the caramel sauce adds that something extra. But our favorite pairing — times ten — has been to serve this caramel sauce over hot grilled peaches with vanilla ice cream. Place the grilled peach halves in a bowl or on a small plate, pit side up. Top each half with a scoop of vanilla ice cream, and then drizzle with caramel sauce. Topped with brown sugar and drizzled with sea salt caramel sauce.
Now that the peaches have been grilled, it's time to bust out the toppings! Sprinkle some brown sugar on the tops of the peaches, which is best done soon after they come off the grill. This way, the brown sugar starts to melt into the juicy, grilled peaches. Next, time to drizzle the caramel syrup over the tops. I love using Ghirardelli sea salt caramel sauce because it provides a slight touch of savory to this sweet dessert.
And grilled peaches with mascarpone cream drizzled with bourbon salted caramel sauce and sprinkled with crunchy almonds is just terrific. All the components go so well together and the peach flavour shines through all that delicious topping. Need a delicious, last-minute dessert for your summer cookout? These grilled peaches a la mode can be thrown together while the grills still hot. This super-simple dessert is only five ingredients and compliments any summer meal.
Starting with the freshest peaches will give you a soft, juicy, and flavorful dessert every time. After about 15 minutes on the grill, the cinnamon-sugar topping caramelizes and beautiful, deep-brown grill marks appear on the fruit. These grilled peaches have a rich and smoky-sweet flavor that you'll crave all summer long. Be sure to use freestone peaches so the halves will separate easily from the stone when cut and twisted.
Serve this dessert by itself, or use the peaches and caramel sauce to top pound cake, gingerbread or a big scoop of salted caramel ice cream. After your peaches are ready, brush the cut sides of the peach halves with a small amount of olive oil. Broil or grill cut side down until one side is cooked – it took my broiler about 3 minutes, and it should be slightly brown and bubbling. Flip the peaches, then drizzle with the honey butter sauce, then sprinkle with thyme. There should be some sauce leftover. For the bourbon caramel sauce, you will need unsalted butter, brown sugar, heavy cream, salt, ground cinnamon, and – you guessed it – bourbon.
The brand of bourbon you use doesn't really matter; even the cheap stuff will lend a nice flavor. Place peaches face down on grill for 1-2 minutes. Remove from grill, sprinkle brown sugar and drizzle sea salt caramel sauce on top. Dollop a generous amount of mascarpone cream on top of each grilled peach. Drizzle with bourbon salted caramel sauce and sprinkle with chopped almonds.
Grilling peaches will enhance the natural sweetness and make them even more juicy. Serve them plain or top them off with ice cream and salted caramel sauce. It is a fabulous summer dessert that makes a great ending to your barbecue dinner. Transfer the hot peaches to a serving plate and sprinkle with cinnamon. Serve warm with ice cream and caramel sauce .
Apple crisp is the perfect dessert for when you want the warm and comforting flavors of an apple pie, but don't want to put in the effort to make one. Often confused with a crumble, this easy-to-make deep-dish dessert has apple filling with a nubby, streusel-like topping. And typically, an apple crisp has oats in the topping that adds a little crunch. To inspire you to get baking, we've rounded up our 10 best apple crisp recipes of all time. These recipes include traditional apple crisp with oatmeal as well as new takes like caramel apple crisp and apple and pomegranate crisp.
Grab some vanilla ice cream and scroll through to find your new easy, favorite apple dessert. If you're craving a sweet fall treat, look no further than these apple crumble recipes. Remove peaches from grill and let cool slightly. Top with vanilla ice cream and salted caramel sauce. Go the extra mile by topping the peaches with a scoop of ice cream and drizzle of honey and we're in summertime heaven. Grilling the peaches enhances their sweetness.
Then, topping them with a brown sugar butter mixture creates a carmelized topping that makes every bite seem magical. Those perfect grill marks, light smoky flavor, and juiciness from the peaches and then topped with ice cream embody everything summer should be. On medium heat, grill each halves with cut side down. Cook until peaches are tender but not falling apart. Note – if you wish, sprinkle extra cinnamon sugar on grilled side once flipped.
To grill the peaches, sprinkle the peaches with the turbinado sugar. Place them flesh-side down on the grill for 2-3 minutes or until grill marks appear. Flip and grill another 2-3 minutes on the other side. Remove from grill and divide into shallow bowls. Drizzle with honey butter and a generous scoop of vanilla ice cream.
Heat a grill or grill pan to medium-high heat. Cut each peach in half and remove the pit. Brush peaches with Tokyo sauce and sprinkle with a pinch of sugar.
Grill, cut side down, until golden brown, about 5 minutes. Flip oven and continue grilling until warmed through, about 2 minutes more. You are now in the finishing phase.
As you add the last of your cream, you'll notice the the consistency and color of the caramel changing. It will be getting thicker and creamier. The longer you cook the caramel at this point, the thicker it will get. You want the caramel to be falling off the whisk in thick streams. When the caramel reaches this stage, remove the pan from the heat, add salt and rum, and whisk to combine. For the best texture, strain the hot caramel sauce through a mesh sieve into a jar or bowl.
This straining eliminates any clumps of sugar that did not quite dissolve properly during cooking. This caramel sauce will keep up to 2 weeks in the fridge. Serve grilled peaches with vanilla ice cream and caramel sauce. Finish off your grilled summer meals with dessert on the grill too!
Grilled Peaches are the perfect end to a hot summer day. Basted with butter, brown sugar and cinnamon these peaches will melt in your mouth. My favorite to serve with this is this French Vanilla Ice Cream, but any store bought or homemade ice cream will work. Something with a caramel or brown sugar flavor would be delicious. After making these grilled pineapple sundaes for the family quite a few times, I thought it would be fun to switch up the fruit and use peaches.
And everyone has become equally obsessed with this peach version! In my opinion, there are few things better than ripe summer peaches that have been grilled. Top with some good vanilla bean ice cream and a flavorful crumble and it makes for the best dessert. Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt.
Place the peaches cut side down on grill and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Place two peach halves into each serving bowl.
Sprinkle them with more cinnamon sugar and scoop some vanilla ice cream into the bowl. Drizzle the whole thing with Homemade Caramel Sauce and serve. This grilled peaches recipe is very simple. To start, preheat the grill to 400 degrees using direct heat on either a gas grill or over charcoal . While you wait for the grill to heat up is the best time to start slicing the peaches. Slice the peaches in half and remove the pit.
If the peach is ripe, you will be able to pull the pit out with ease. Set them on a cutting board and take out to the grill. But served warm and topped with some vanilla ice cream, salted caramel sauce and toasted pecans? The ice cream gets just a little melty, and well….there are no words. Grilled peaches are perfect for a cozy family dinner at home, but also for a BBQ or party.
All the flavor of peach cobbler without the hassle. Remove the peaches from the grill and sprinkle with cinnamon then drizzle with honey. Top each peach half with a scoop of ice cream and serve immediately. Top – Remove the peaches from the grill and sprinkle with cinnamon then drizzle with honey. The vanilla mascarpone topping requires only 3 ingredients – and I'm willing to bet you can guess two of them.
Yep, mascarpone cheese and vanilla bean paste are the two stars. You will also need some brown sugar to lend a note of sweetness. If you can't find mascarpone cheese at your grocery, or if it is prohibitively expensive, cream cheese would be an acceptable substitute.
It would make the recipe more tangy, but adding a bit of extra sugar would help to balance out the substitution. First, we have a vanilla mascarpone whipped topping. While you could easily substitute whipped cream or ice cream, the mascarpone has a sturdiness that you won't find in either of those alternatives.
Similar to cream cheese, mascarpone is technically a sweet, creamy cheese with a high butterfat content. Cream cheese, mascarpone's cousin, is made from whole milk and has a 33% milk fat content; it is slightly hard and notably tangy. Mascarpone is the creamy base used in authentic tiramisu, and it will add a creamy, light, and refined flavor to this dessert. Serve warm or at room temperature. Grilled peaches with mascarpone cream is a delightful summer treat!
Fresh peaches, refreshing mascarpone cream, boozy salted caramel sauce, crunchy almonds. Vanilla ice cream – Scoops of creamy, cool ice cream with warm grilled peaches is pure heaven. To keep this recipe dairy free, use your favorite coconut, almond, or dairy free vanilla ice cream instead. Remove peaches from grill and set aside to cool slightly.
To grill the peaches, clean the grill thoroughly and preheat on high for about 15 minutes. You want the grill perfectly clean and smoking hot. Using a wad of paper towel, carefully and quickly rub the grill surface with the melted butter. Quickly lay out the peaches across the grill and cook for 2 minutes with the lid open. Using a metal spatula, turn each peach slice and cook for 1 minute on the second side.
You are looking for deep grill marks, but still intact peaches. Finally, slowly spoon the butter mixture over the grilled peaches. Serve with ice cream and caramel sauce. These Grilled Peaches are easy to make and delicious on their own or served with a scoop of vanilla ice cream and caramel sauce.
