Best 12 Grilled Peaches With Brandy Sauce Recipes

GRILLED PEACHES WITH BRANDY SAUCE

Steps:

• Soak grilling plank in water for 1 hour. , In a small heavy saucepan, melt butter. Stir in brown sugar until dissolved; remove from the heat. Stir in brandy; set aside. , Place plank on grill over direct medium heat. Cover and heat for 3 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) , Place peaches on plank. Grill, covered, over medium heat for 20-23 minutes or until tender, brushing occasionally with brandy sauce. Top each peach half with a scoop of ice cream; drizzle with remaining brandy sauce.

GRILLED PEACH WITH BRANDY SAUCE

Steps:

• Light the B&B Hardwood Charcoal and heat the grill to medium.
• Place a small, oven-safe saucepan over indirect heat. Melt the butter, being careful not to scorch. Add the brown sugar, cinnamon, and nutmeg, stirring until dissolved; remove from the heat.
• Away from the flame, stir in the brandy and set to the side.
• Lightly coat the grill grate with cooking spray.
• Place the peach halves, cut-side-down, directly onto the grill grate. Grill, covered, over medium heat for about 20 minutes, or until tender. Brush the peaches occasionally with the spiced brandy sauce.
• When the desired tenderness is reached, place the grilled peach halves, cut side up, into individual serving bowls. Top each with a scoop of ice cream, then drizzle with the remaining brandy sauce. Garnish with ground cinnamon and nutmeg.

GRILLED PEACHES WITH WINE SYRUP TWO WAYS

Steps:

• For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
• For the peaches: Preheat a gas grill to medium-high.
• Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
• For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.
• For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.

GRILLED PEACHES

Steps:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
• Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

GRILLED PEACHES WITH BERRY SAUCE

Steps:

• In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18x12 in.). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

BRANDY BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
• Arrange peaches cut-side up in the prepared baking dish.
• Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

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 BRANDY AND BROWN SUGAR

Steps:

• Cut the peaches in half and remove the pit. Brush the cut side with melted butter. Lay the peaches cut side down on the grill (low heat) for about 2 minutes (adjust with higher time if the peaches are not quite soft). Turn the peaches over and fill the well created by the removal of the pit with 1/2 T brown sugar and 1 tsp brandy. Grill the peaches on the round side for 2-5 minutes depending on the ripeness of the peach. Serve with vanilla ice cream or creme fraiche and shortbread for a wonderful summer dessert!

GRILLED PEACHES WITH CARAMELIZED BRANDY PECAN SAUCE

Steps:

• Prepare the sauce by melting the butter in a saucepan. Add the pecans and sauté over medium heat for about 3 to 4 minutes, until lightly toasted and fragrant.
• Add the agave nectar, cream, brandy, amaretto (if using), and nutmeg. Stir and simmer until just slightly thickened, 1 to 2 minutes. If necessary, the sauce can be reheated prior to serving.
• To grill the peaches, preheat the grill or grill pan. Make sure your grill is very clean and hot. Mix the butter and cinnamon together in a bowl. Brush each peach half on both sides with a bit of the melted butter mixture. Grill the peaches with cut-side down first, until slightly scorched by the grill on each side. Do not overcook or they will be mushy.
• To serve, place 2 peach halves on each serving plate and spoon some hot pecan sauce over them. Serve with a scoop of vanilla ice cream or frozen yogurt.

GRILLED PEACHES (WITH BLUE CHEESE)

Steps:

• In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
• Simmer until liquid has reduced by half, it should become slightly thicker.
• Remove from heat and set aside.
• Preheat grill to medium-high heat.
• Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
• Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
• Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
• Sprinkle with with crumbled blue cheese.

GRILLED PEACHES WITH BRANDY SAUCE RECIPE RECIPE - (4/5)

Steps:

• •Soak grilling plank in water for 1 hour. • In a small heavy saucepan, melt butter. Stir in brown sugar until dissolved; remove from the heat. Stir in brandy; set aside. • Place plank on grill over direct medium heat. Cover and heat for 3 minutes or until light to medium smoke comes from the plank and the woods begins to crackle. (This indicates the plank is ready.) • Place peaches on plank. Grill, covered, over medium heat for 20-23 minutes or until peaches are tender, brushing occasionally with brandy sauce. Top each peach half with a scoop of ice cream; drizzle with remaining brandy sauce. Yield: 6 servings.

PEACHES IN BRANDY

Steps:

• Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
• Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
• To the boiling syrup, add peach halves and extract.
• When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
• Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
• Seal jars with lids, shake gently to mix syrup and brandy.
• Store in a cool dark place--use within six months.
• I've also added a pinch of cinnamon and cloves with VERY good results.