Two peachy recipes, grilled and frozen

  • By Judyrae Kruse Herald Columnist
  • Tuesday, August 21, 2012 5:07pm
  • Life

Now that we’ve eaten our way through berries and cherries, fixed this way and that, what say we take on peaches?

At my house, peach desserts are a top priority. And there are good and wonderful reasons for that, too — they’re called Wayne, Morgan, Murray, Keegan, Conner and Tanner. One guy favors a type of red-hots cinnamon or streusel-topped pie, one’s a cobbler man, another is convinced that Meg Nathan’s peach kuchen should always top the must-have list, and so on and so on.

Nobody would ever say no to a homemade batch of handcranked ice cream, either. Then there are the peach newcomers, warm from-the-grill specialties, yet to be tried around here, but I’m not about to give up hope.

For other cooks caught up in the annual treat-the-family peachathon, here are two possibilities. One’s spanky, sparkling new, the other’s a time-honored old classic. Both recipes come to us courtesy of David Venable, program host of QVC’s cooking and dining show, “In the Kitchen With David.”

David’s homemade peach ice cream

4egg yolks

1cup sugar

1cup whole milk

1cup heavy cream

1teaspoon vanilla extract

1teaspoon peach extract (can, substitute almond extract)

3ripe peaches, peeled and chopped

In a mixing bowl, combine the egg yolks and sugar and mix until fully incorporated. In a small saucepan, heat the milk until it starts to steam and the edges begin to bubble. Add the hot milk to the egg mixture and whip quickly until incorporated. Return the mixture to the saucepan, set the burner to low, and quickly stir until the mixture thickens enough to slightly coat the back of a spoon.

Remove the custard from the heat and let it cool for an hour. Transfer mixture to a metal bowl, cover and chill in the refrigerator for 6 hours.

Remove from refrigerator and stir in the heavy cream, both extracts and the chopped peaches, combining thoroughly but lightly. Add the mixture to your ice-cream canister and process according to ice-cream maker’s directions.

Grilled peaches in brown sugar-butter sauce over ice cream

4ripe peaches, washed, halved and pits removed

2tablespoons brown sugar

1tablespoon butter, melted

1teaspoon cinnamon

Few drops vanilla extract

Pinch salt

Vanilla ice cream

In a small bowl, mix the brown sugar, melted butter, vanilla extract and salt until well incorporated. Lay the peaches skin side up in a grill pan.

Grill over direct, medium heat until peaches begin to soften, approximately 6 to 10 minutes, depending on size of peaches, leaving the grill lid open.

Flip the peaches so the skin side is now down, and evenly sprinkle the brown sugar mixture over each peach. Continue grilling for an additional 6 to 10 minutes, until the juice begins to bubble around the edges of the skin, signaling that the peaches are done.

Place the peaches in bowls and top each with a scoop of vanilla ice cream.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

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