Ingredients: |
Ingredients: Wine Sauce;
2 1/2 cups red Spanish table wine
1/2 cup peach nectar
1/4 cup brandy
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey, plus more for garnish
2 cinnamon sticks
1 vanilla bean, split
Peaches:
1/2 stick unsalted butter
6 ripe peaches, halved and pitted
Sugar
Ground cinnamon
Chutney:
Ground cinnamon
Fresh mint leaves
Canola oil
Kosher salt and freshly ground black pepper
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Directions: |
Directions: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 or charcoal grill to medium-high.
Melt the butter in a small saucepan. Cut the peaches in half and remove the pith. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Sprinkle the remaining cut sides of the peaches with sugar and cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes. Don't walk away, they cook fast. Just try and get some pretty grill marks on the cut side. Smoke can be a nice touch if your not serving them as a desert but a side dish!
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. |
This recipe for Grilled Peaches with Wine Syrup Two Ways is from