Too many peaches

I did these the other night and were yummy!! Cut in two and remove pit. sprinkle with a little brown sugar and drizzle with peach schnapps. I cooked them in a pan for about 40 min till soft then took out and grilled cut side down just a min to get nice grill marks. served with ice cream and the extra juice.
Or chunk up and put in a dutch oven sprinkle with a little brown sugar and cinn. do a sweet drop biscuit and drop on top and cover and bake indirect just under 400 till bubbly and biscuits are down.
or just cook slices in a cast iron pan with a little butter,cinn, brown sugar and butter till bubbly and serve over ice cream.
or put in a premade piecrust with a little cinn, sugar, van, and about 2 tbls flour and bake till soft inside and golden crust. set up indirect for the pie. ANYTHING you do in the oven you can do in the egg

Here is another one: chunk peaches in the bottom of a 9x13 pan heat with butter and brown sugar, prepare a yellow cake mix according to directions and pour over the top of peaches and bake. you can turn out if you like or just cut and serve. i would go indirect for this

Here is a dessert option.

Peaches, Grilled, Richard Fl


INGREDIENTS:
Peaches, Pears, Bananas, Pineapple Slices or Wedges
Coconut Flakes Chopped
Nuts, Your Choice, Pecans, Walnuts, Almonds, Chopped
Liquer of Choice--Gran Marnier, Amaretto, Orange, Banana Liquer, Myer's Rum
Turbindo Sugar or Honey for sweet
Butter, Melted enough to make a thick paste




Procedure:
1 Chop the nuts and coconut flakes. Mix some melted butter and liquer.
2 Cut the fruit in half, remove the pits. The bananas lengthwise leaving the skin on. Place the mix on top of the fruit.
3 Place on BGE, direct or indirect around 300-350°F
4 Cook until the fruit is softened--10-20 minutes.
5 Serve with Vanilla Ice Cream, Whipped Cream Chocolate syrup and anything else you like.


Recipe Type
Dessert

Recipe Source
Source: BGE Forum, Richard Fl, 2004/05/25

Won't use up a lot of peaches with this one, but it is very tasty, and it is sure to please guests. Poached Peaches




Makes 6 servings
Recipe adapted from William Sanoma "Paris" Cook Book, Page 169.

For the peaches
6 Firm but ripe peaches
4 tablespoons Dark rum
3 tablespoons sugar
Fresh Mint Sprigs for garnish

Preheat the oven at 400 °. To prepare the peaches, using a small, sharp knife, score a line around the equator of each peach. Have ready a large bowl three-fourths full of ice-water. Bring a large sauce pan three-fourths full of water to a boil over high heat. Submerge as many peaches as will fit in the pan without crowding them. Cover and let boil until the skins start to split..about 1 or 2 minutes. Using a slotted spoon, transfer the peachs to the ice water. Using your fingertips or the knife, carefully peel the peaches. Repeat with any remaining peaches.

Place the peaches in a baking dish just large enough to accomodate them without touching. Drizzle evenly with the rum, and sprinkle evenly with the sugar. Add water to the depth of about 1/4 inch. Bake the peaches until the sugar caramelizes and the fruits are just tender when pierced with the tip of a knife. 25-30 minutes. They should keep their shape. Remove and let cool to room temperature.

Place the peaches on individual plates and drizzle with some of the juices from the baking dish. Drizzle the creme anglaise in a pool sorrounding each peach. Garnish with mint springs and serve.

For the Creme Anglaise:

Makes 4 servings
Classic dessert sauce. Can be flavored with ginger or pestachio or mint. This one is the basic sauce flavored with vanilla bean.

4 eggs yokes
1/3 cup sugar
1/2 pint heavy or double cream
1/2 vanilla beans

Combine the sugar and the egg yokes in a bowl with a wisk. Wisk until the mixture is fully creamed. Set aside.
Put the heavy cream in a 1 qt sauce pan over low-medium heat.
Using small knife, cut the vanilla bean lengthwise, and scrape out the seeds. Put both the seeds and hull into the heavy cream, stirring constantly. (It is at this point that ginger, or mint, etc. would be added if flavoring the creme with other than vanilla.)
Do not let boil.
Remove the vanilla bean hull. Temper the vanilla/cream into the egg/sugar mixture. Pour the mixture back into the sauce pan and stir constantly until a track holds well on the back of a spoon.
Once thick enough, place the creme in the refrigerator and hold until next day, or up to a week.