Best 4 Grilled Peaches With Gingersnaps Recipes

Grilled peaches are a delightful summer treat, and when paired with the spicy sweetness of gingersnaps, they become an irresistible dessert. This combination of flavors and textures is sure to impress your friends and family, and it's easy to make at home with just a few simple ingredients.

Here are our top 4 tried and tested recipes!

GRILLED PEACHES WITH GINGERSNAPS

Grilled Peaches with Gingersnaps image

A light summertime dessert. The gingersnaps give a little crunch and add some snap.

Provided by EJNewman

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

1 firm peach, halved and pitted
1 teaspoon canola oil
2 tablespoons brown sugar
4 scoops vanilla fat-free frozen yogurt
2 gingersnap cookies, crumbled

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g

GRILLED PEACHES WITH GINGERSNAPS

Grilled Peaches with Gingersnaps image

A light summertime dessert. The gingersnaps give a little crunch and add some snap.

Provided by EJNewman

Categories Peach Desserts

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

1 firm peach, halved and pitted
1 teaspoon canola oil
2 tablespoons brown sugar
4 scoops vanilla fat-free frozen yogurt
2 gingersnap cookies, crumbled

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g

GINGER SALMON WITH GRILLED PEACHES

Ginger Salmon With Grilled Peaches image

This wonderful Pacific Northwest recipe is from the Real Simple website. It features grilled salmon topped with gingered vinaigrette, grilled onions and grilled peaches.

Provided by Northwestgal

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon fresh thyme leave
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium red onions, cut into wedges
3 peaches, cut into wedges (with skins attached)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 salmon steaks, each about 6-oz and 1 inch thick
salt and pepper, to season

Steps:

Heat grill to medium-high.
In a small bowl, combine the vinegar, ginger, thyme, oil, salt and pepper; set aside.
In a large bowl, gently toss the onions and peaches with oil, salt and pepper. Let stand a few minutes.
Season the salmon with salt and pepper. Remove onions from marinade, and grill the salmon and onions until salmon is opaque throughout and onions are tender, about 5 to 6 minutes per side.
After flipping the salmon, remove peaches from marinade and place on grill and cook until tender, about 3 to 4 minutes per side. Discard marinade.
Drizzle the salmon with the gingered vinaigrette, and serve with the grilled onions and grilled peaches.

Nutrition Facts : Calories 365.9, Fat 23.9, SaturatedFat 4.5, Cholesterol 55, Sodium 497.7, Carbohydrate 16.5, Fiber 2.8, Sugar 11.8, Protein 22.1

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES

Gingery Grilled Chicken Thighs With Charred Peaches image

Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

5 tablespoons balsamic vinegar (preferably the good, syrupy kind)
2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 1/2 pounds boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme, or 2 teaspoons chopped fresh rosemary
1 teaspoon honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Steps:

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Tips:

Choose ripe, firm peaches for grilling. They should give slightly when pressed but not be too soft.
To prevent the peaches from sticking to the grill, brush them with oil or cooking spray before grilling.
Grill the peaches over medium heat for 3-4 minutes per side, or until they are slightly charred and tender.
Serve the grilled peaches immediately with a dollop of whipped cream, ice cream, or yogurt.
For a more decadent dessert, stuff the grilled peaches with a mixture of brown sugar, butter, and nuts before grilling.

Conclusion:

Grilled peaches are a delicious and versatile summer dessert. They can be served on their own, with a dollop of whipped cream or ice cream, or used as a topping for pancakes, waffles, or yogurt. No matter how you serve them, grilled peaches are sure to be a hit.