Grilled Peaches with Wine Syrup Two Ways (Bobby Flay) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
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 |
1/2 stick unsalted butter |
6 ripe peaches, halved and pitted |
sugar |
ground cinnamon |
ground cinnamon |
fresh mint leaves |
canola oil |
kosher salt and freshly ground black pepper |
1/2 cup creme fraiche |
honey |
fresh mint leaves |
Directions:
1. 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.
2. For the peaches: Preheat a gas grill to medium-high.
3. 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. 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
4. 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.
5. 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.
|
|