Wednesday, October 2, 2013

Grilled Peaches with Cinnamon Cream ~ r

I'm not a fan of whip cream so I used French vanilla ice cream.  The recipe doesn't say to peel the peaches but you really should to make them easier to eat.

Grilled Peaches with Cinnamon Cream

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Preparation 10 min / Cooking 10 min
$1.02 per serving / $0.86 with specials
210 calories per serving  [See all nutrition info]



2peaches, or nectarines$300 g
1/2 tbspbalsamic vinegar8 mL
1 tbsphoney$22 g
1/2 tbspcanola oil$8 mL
1/2 tspground cinnamon2 g
1/4 cupwhipping cream 35%$65 mL

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Cut the peaches in half and remove the pits. If the pit does not pull out easily, use a small, sharp knife to cut around it.
  2. In a medium bowl, combine the vinegar, honey, oil, and half of the ground cinnamon. Dip each peach half into the mixture and transfer it, cut-side down, to a medium hot grill. Cook until the cut side is golden and juicy, about 3-4 min. Turn the peaches and cook them an additional 3 min or so until the skin side is soft. The exact cooking time will vary with the size and ripeness of the peaches.
  3. Meanwhile, whip the cream until soft peaks form. Transfer the peaches to individual serving plates. Portion out the cream on top of the peaches. Drizzle any remaining vinegar-honey mixture over each peach, dust with the remaining ground cinnamon, and serve.

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