BBQ’d Peaches

Barbequed peaches sounds strange, I know, but they are actually delicious & a wonderfully easy summer dessert!  We first had them at my friend Vanessa’s house & both Colin & I thought they were fantastic.  Until that point I had never really thought about barbequing peaches but knew it was something I would definitely like to try.

Peach season was in full swing the first time I made barbequed peaches.  I say “I” but I really should say “we”.  I got them ready & Colin did the barbequing (we are a good team that way).  I knew roughly how to make them as I had watched Vanessa do it but I still looked up a few recipes just to be sure.  I came across one by the Pioneer Woman, Ree Drummond (http://thepioneerwoman.com/cooking/2013/06/grilled-peaches-pecans/), which gave me inspiration.  I didn’t really follow her recipe, just used one key ingredient, maple syrup.  We were making these peaches for my in-laws & both my husband & my mother-in-law love ANYTHING maple so I knew peaches with maple syrup would be a hit.

If you’re wanting to try this at home, it’s probably one of the quickest, easiest desserts you can make that still tastes amazing.  There is very little prep time & the ingredient list is small.  All you need is the following:

Peaches

Maple Syrup

Vanilla Ice Cream

First take your peaches & wash them well.

DSC_1390Next take each peach, cut in half & remove the pits.  Removing the pits can seem kind of tricky but all I did was run my knife around the pit & it popped out quite easily.

DSC_1398Once the peaches are halved, brush the tops with maple syrup.  You don’t need a lot, just coat lightly.  The syrup will pool slightly in the middle of the peaches.

DSC_1401I did all of this prep work before dinner & let the peaches sit & syrup soak in while we were eating.  Unfortunately I didn’t take any photos of the actual barbequing of the peaches since it was dark (& I think I was doing dishes!).  BBQ the peaches on medium for 10 minutes or so, just until heated through with nice grill marks.

DSC_1403Now get out the ice cream & get ready to dish up your dessert.

DSC_1404Two scoops of ice cream, two peach halves & voila!!  BBQ’d Peaches….

DSC_1407Easy & delicious. Warm peaches, a hint of maple syrup, cool vanilla ice cream… are you hungry yet?  My husband has actually said that this is his new favourite dessert!

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Coconut Key Lime Pie

I needed something to make for dessert for Easter weekend… & I wanted something that was light & spring like.  Although I have a number of different cookbooks, I once again went to the internet for inspiration & searched “Easter Desserts”.  Well, I hit the jackpot as far as I am concerned.  I came across this recipe for Coconut Key Lime Pie courtesy of Martha Stewart (http://www.marthastewart.com/329043/coconut-key-lime-pie).  It sounded delicious, light & spring like, exactly what I was looking for.  I am happy to report that it not only looked & tasted great but it was super easy to make as well.  I even had a little help from Miss Lily “topping the pie”, which honestly, was probably the best part about making the dessert!  Honey has given it his stamp of approval as well & said that I can make it again any time.  I hope you enjoy it as much as we did!

Lily carefully sprinkling on the toasted coconut topping!

Coconut Key Lime Pie

1 can (14 ounces) sweetened condensed milk

1 can (13.5 ounces) unsweetened coconut milk

1/3 cup fresh or bottled Key lime juice

7 large egg yolks

1 easy Press-In pie crust, made with graham crackers (see recipe below)

2 cups cold heavy cream (whipping cream)

2 tbsp confectioner’s sugar

3 tbsp sweetened shredded coconut, toasted

Preheat oven to 325 degrees.  In a medium bowl, whisk together condensed milk, coconut milk, lime juice (I  used regular bottled lime juice – next time I will use real lime juice for a more prominent lime flavour – or maybe even try to find key limes!)  & egg yolks until smooth.  Pour into crust & bake until set but still slightly wobbly in center, about 40 minutes.

Coconut Lime Pie Fresh Out of the Oven

Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day – I made the pie on Friday & we ate it Saturday night & it was still great).

In a large bowl, using an electric mixer, beat cream & sugar on high until stiff peaks form, about 3 minutes.  To serve, top pie with whipped cream & sprinkle with toasted coconut.

Smell the pie & get a little whipped cream on your nose, just to make sure it's alright before enjoying!

Easy Press-In Pie Crust

6 ounces cookies (about 12 graham crackers, 46 vanilla wafers or 30 chocolate wafers)

3 tbsp sugar

1/4 tsp coarse salt

5tbsp unsalted butter, melted

Preheat over to 350 degrees.  In a food processor, pulse cookies until finely ground – you should have about 1 1/2 cups.  (Or, if you want to cheat like me, buy a bag of graham cracker crumbs & just start with 1 1/2 cups!)  Add sugar, salt & butter & stir/pulse until combined.

Firmly press crumb mixture into bottom & up sides of a 9-inch pie plate (if using a springform pan, press crumbs halfway up sides). Bake until crust is dry & set, about 12 minutes (I think I did about 14). Let cool completely in plate on a wire rack before filling.