Grilled Peaches & Cream RECIPE CREATED BY
CHEF TEDDY LIANG WHAT YOU’LL NEED
INGREDIENTS 1c
Small mixing bowls
2 tsp
VA N I L L A E X T R AC T
2 tsp
CONFECTIONER SUGAR
1 1/2 c 1c
Rubber spatula
WHIPPED CREAM
2-3
P E AC H , H A LV E D & P I T T E D H E AV Y C R E A M DA R K B R O W N S U G A R SPRIGS OF MINT
1 tsp
CINNAMON
1/2 c
BLUEBERRIES
1/4 c
OLIVE OIL
1/4 c
BUTTER
Whisk or Hand mixer
P I N C H O F S A LT PINCH OF PEPPER
1-2 oz 1/2
LEMON JUICE FROM 1 LEMON LEMON ZEST
Chef knife
Cutting board
Grill, flat top or outside grill
Sauté pan
WHIPPED CREAM Whip up in a bowl 1 cup of heavy cream, 2 tsp vanilla extract, 2 tsp confectioner sugar until soft peaks form.
MARINATE THE PEACHES Mix lemon juice, olive oil, salt, pepper cinnamon, and honey in a small bowl. Coat the peaches in the marinate and refrigerate for 15-30 min.
GRILLING THE PEACH Preheat your grill or sautee pan to medium high heat. Drain off the marinade and pat the peaches dry. Grill the peaches until they are caramelized and browned in spots.
CARAMEL SAUCE
LET’S PUT IT ALL TOGETHER!
Heat brown sugar in a medium heat pan, stirring high heat with a rubber spatula, eventually melt into a thick brown amber color. Add butter until melted and mixed, continue to stir and slowly add heavy cream. Remove from the heat and stir one more time until caramel thickens as it cools down.
In a serving plate or bowl, add a small amount of caramel sauce in the center. Place the grilled peach, a spoon full of whipped cream, pinch of cinnamon, garnish with blueberries, lemon zest, and mint sprigs. Enjoy!