Recipes Discovered

Grilled Peach Melba Recipe

I finally have access to a grill again so I got to make a recipe I have been waiting weeks to try. The recipe is titled Grilled Peach Melba, and I saw it on an episode of Good Eats awhile ago. I think Alton Brown can make anything sound good, but grilled peaches with raspberry sauce served over vanilla ice cream definitely sounded like a great dessert waiting to happen.

I halved and peeled peaches and then put them in a syrup consisting of sugar, water, lemon juice and vanilla extract (I didn’t have a vanilla bean). I let the peaches in the syrup for about 10 minutes while I heated the grilled to medium heat and then placed the peaches directly onto the grill. The peaches I used were a bit under ripe, so I grilled them about 5 minutes on each side and then returned them to the syrup and covered them. For the raspberry sauce, I pureed thawed raspberries, lemon juice, and a little bit of sugar until it was smooth. I didn’t have anything to strain the sauce, so I served it with the seeds. It was fine, but be sure to warn the guests before they take a bite! To serve the dessert, I scooped vanilla bean ice cream into bowls, topped it with 2 peach halves, and then drizzled it with the raspberry sauce.

The dessert turned out really good. I think it would have been better if the peaches were more ripe (they were a little hard), but they still had good flavor. I liked the balance of sweet ice cream and sour raspberries, and the warm peaches with cold ice cream. It’s a great dessert, and it’s really fun to serve to company during a summer barbecue!

Crepe Recipe

Crepes are becoming more and more popular, and while they are becoming more popular, I see more and more varieties of crepes. Everything from savory (smoked salmon and cream cheese) to sweet (strawberries and chocolate) and everything in between. My favorite is bananas and Nutella. Nutella is an Italian chocolate hazelnut spread that is similar to peanut butter in consistency, but has a much sweeter flavor. Anyway, I always thought making a crepe was difficult, but it turned out to be fairly easy. A lot of the recipes say you need a special “crepe” pan, but I used an 8 inch non-stick skillet and it worked out perfectly. >> Read more

Peach Upside Down Cake Recipe

Since peaches are in season again, I can finally make one of my favorite desserts – peach upside down cake. I make them in individual ramekins and the results are outstanding. The peaches bake in a pool of gooey caramel, and the cake is light and sweet. This is one of Alton Brown’s recipes, and it is a great summer treat.

Start by dividing 2 tablespoons of butter between four 6-ounce ramekins and then dividing the brown sugar over the butter. Cut the peaches into pieces (I usually dice them), and put them over the brown sugar and butter. The recipe also calls for crystallized ginger, but I didn’t care for the taste with the peaches so I skip that.>> Read more

Grilled Pear and Chicken Sandwich Recipe

This sandwich is a great alternative to a traditional grilled ham and cheese. The original recipe from Big Book of 30-Minute Dinnerscalls for an apple, Canadian bacon and swiss cheese. I have made them a lot and they are always good, but I had pears and sliced chicken instead, which I thought would be even more of a unique twist.
The sandwiches are easy to assemble. Just split open English muffins and spread the cut side with Dijon mustard and the outside with butter. Layer thinly sliced pears, deli-style chicken breast, and cheese between the muffins and place in a hot skillet over medium-low heat. They take about 5 minutes on each side, and I usually cover the pan to help the sandwich heat through.
They are simple to make, but have amazing flavor. I really like the texture of the English muffin rather than regular bread for some reason. The fruit mixed with the meat and cheese adds a nice sweetness to the sandwich. I prefer the apple over the pear because the apple also adds a little crispness, but the sandwich really has endless possibilities. Mix and match any fruits, meats, and cheeses you like to create a unique sandwich all your own!

Individual Pear Crisp Recipe
Our favorite restaurant where we used to live had a fruit of the day crisp that was simply divine. It was served in an individual dish and topped with ice cream. The fruit of the day was usually apple, but one day we were there and the fruit of the day was pear, which happens to be Seth’s favorite fruit. Of course we ordered it and it was amazing and of course, they never had pear crisp on the menu again. For some reason, it has taken me until to realize that I can probably make a pear crisp.

For the crisp topping, I mix oats, brown sugar, flour, salt and cinnamon together. I reserve about a tablespoon of this mixture and then cut in cold butter into the rest of it. Sometimes I use a fork, but I find it easier just to crumble the butter in with my fingers. For the fruit, I use red anjou pears that are slightly under ripe. I tried making the crisp with ripe pears, but the fruit turned out pretty mushy. I core, peel, and dice the pears and then toss them with lemon juice and the reserved topping mixture. I divide the fruit between four 6 ounce custard cups, sprinkle them with the crisp topping, and put them in a 350 degree oven. I usually put the cups on a baking sheet to make it easier to get them in a out of the oven, and also to catch any filling that drips over.

It takes at least 30 minutes for the fruit to become thick and bubbly, sometimes 35 minutes. When they are done, I take them out of the oven and let them rest for 10 minutes or so. Then I top the crisp with a scoop of ice cream and serve. It’s not quite as good as the restaurants, but it’s a great treat anyway. Try making the crisp with apples, peaches, mangoes, or even a combination of fruits. They are all good and it’s fun to present everyone with their own little dessert.