Whether as ice cream or caramelized over the grill, peaches sure make one delectable summer dessert. David Venable, program host of QVC’s popular cooking and dining show “In the Kitchen with David,” gives us three summer barbecue-friendly recipes that are just peachy.
Grilled Peaches in a Brown Sugar Butter Sauce over Ice Cream
4 ripe peaches, washed, halved and pits removed
2 tbsp brown sugar
1 tbsp melted butter
1 tsp cinnamon
Few drops of vanilla extract
Pinch of salt
Vanilla ice cream
Mix the brown sugar, melted butter, vanilla extract, and salt in a small bowl until well incorporated. Lay the peaches skin side up in a grill pan. Grill over direct, medium heat until they begin to soften; approximately 6 to 10 minutes depending on the size of the peach giving the grill lid open Flip the peaches, so the skin side is now down, and 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 serving bowls and top with a scoop of vanilla ice cream.
David’s Peach Fritters
1 cup flour
1 tsp salt
1 tsp baking powder
1/3 cup milk
1 tbsp melted butter or vegetable oil
1 ¼ cups diced peaches sprinkled with a touch of cinnamon
Granulated sugar in a flat sided bowl
Oil for fryer or deep frying pan
With a wire whip, combine flour, salt and baking powder. Next whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan at 375°F. With a long-handled ladle, ladle into the hot oil about 1/4 to 1/2 cup of batter, which will sink at first and then rise. Cook for about 2 to 3 minutes. Remove the fritters from the oil with long handled tongs. Quickly drain on paper towels. Place fritters in a bowl of sugar and then place on serving plate.
David’s Homemade Peach Ice Cream
4 egg yolks
1 cup sugar
1 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
1 tsp peach extract
3 ripe peaches, peeled and chopped
Combine the egg yolks and sugar in a mixing bowl 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 and sugar mixture and whip quickly until incorporated. Return the mixture to the saucepan, set the burner to low and stir quickly 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 bow and store covered in refrigerator for 6 hours. Add the heavy cream, both extracts and the chopped peaches. Add the mixture to your ice cream maker.
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