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grilled peaches

glennglenn Posts: 151
edited 12:34PM in EggHead Forum
I have heard that grilled peaches are realy good
so I want to try some with todays pulled pork
does any one have a good rum sauce recipe to drizzle ove grilled peaches??
Glenn

Comments

  • BlueSmokeBlueSmoke Posts: 1,678
    Glenn,[p]It's not rum, but pretty good just the same. I picked this up from the America's Test Kitchen web site.[p]Ken[p]Balsamic and Red Wine Reduction
    3/4 cup balsamic vinegar
    1/4 cup dry red wine
    1/4 cup sugar
    Pinch salt
    3 cloves
    1 tablespoon grated zest plus 1 tablespoon juice from 1 lemon
    1/4 teaspoon vanilla extract[p]Simmer vinegar, wine, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy and reduced to 1/4 cup, about 15 minutes. Off heat, stir in cloves, lemon zest and juice, and vanilla; steep 1 minute to blend flavors, and strain.

  • PakakPakak Posts: 523
    Glenn,[p]Mine's also not rum, but a recipe I saw called for creme fraiche and molasses. No one was very excited about the molasses, so I substituted real maple syrup. Very tasty. Also, I couldn't find creme fraiche so I made my own:[p]Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Learn how to make homemade creme fraiche. Plan ahead as this will take some time.[p]Here's How:[p]1. 1 cup whipping cream mixed with 2 tablespoons buttermilk.[p]2. Combine well in glass jar and cover.[p]3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.[p]4. Stir well and refrigerate.[p]5. Use within 10 days

  • Glenn,
    BUTTERED RUM GLAZE:

    1/4 c. plus 2 tbsp butter
    3 tbsp rum
    3/4 c. sugar
    3 tbsp water

    Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, for 3 minutes. Remove from heat.

  • Steve-BSteve-B Posts: 339
    Glenn,[p]This is a bourbon recipe, but randomegger changed it to dark rum. He used this on pineapples.[p]3/4 cup (1/8 liter) light corn syrup
    3/4 cup (162 grams) firmly packed light brown sugar
    3/4 cup (1/8 liter) Bourbon
    1 1/4 sticks (10 tbsp/375 grams) unsalted butter
    1/4 tsp ground cinnamon
    1/4 tsp freshly grated nutmeg
    Combine all in a saucepan and simmer over low heat for ~25 minutes.[p]I used something similar to this for grilled peaches and icecream.

  • BlueSmokeBlueSmoke Posts: 1,678
    Pakak,[p]You're gonna have to do this for me; I won't be around when Western Slope Elberta peaches come in. Try it, too, with some of those nice little apricots they grow over there.[p]Ken[p]re creme fraiche - Salton used to make a yogurt maker; maybe they still do. Fill the cups, plug it in and let it run. I got mine at a second hand store a few years back, and it's ideal for creme fraiche just as your recipe makes.
  • Steve-BSteve-B Posts: 339

    If you can find them a flat peach is really good to be grilled. I have seen them in the stores under many names, UFO Peaches, Saturn Peaches, Saucer Peaches, and maybe a couple more. I have only found them twice and I seem to remember it was around this time last year. I haven't seen them yet this year though.[p]Steve-B

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