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Barbecued fruit with creme fraiche recipe

Barbecued fruit with creme fraiche recipe

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  • Dessert

If you're having a bbq, this is a simple pud and works with most any fruit. I have used peaches, halved damsons, apples, pears - whatever you have on hand!

Devon, England, UK

3 people made this

IngredientsServes: 4

  • 500g sliced fruit, such as plums, peaches, apricots, pineapple etc
  • 4 to 6 tablespoons honey
  • 1 1/2 tablespoons cinnamon
  • pinch nutmeg
  • 1 tub creme fraiche or vanilla ice cream

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat a bbq for medium heat.
  2. Place fruit slices onto a large piece of aluminium foil (I usually use two layers). Drizzle the honey over the fruit, and sprinkle with cinnamon and nutmeg. Close up the foil, sealing tightly.
  3. Place the foil parcel onto the preheated bbq, and cook for 10 minutes, turning once halfway through. Carefully open the parcel, and serve with dollops of creme fraiche or scoops of vanilla ice cream.

Cook's note

Depending on the fruit I'm using, I like to add different herbs and spices. Pineapple is quite lovely with some chopped fresh mint and lemon juice, in place of the cinnamon and nutmeg. I also once added a few sloshes of cognac to some damson plums - divine!

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Homemade Creme Fraiche

Milk products, such as cream, yogurt, buttermilk, clotted cream, sour cream and creme fraiche, have a myriad of uses in sweet and savory dishes. Though commercially available, the latter three are easily made at home.

I’m going to tell you how to make creme fraiche easily at home. Creme fraiche is a partially soured, tangy cream which has the added bonus of not separating during cooking. Instead of adding double cream as I have in this recipe, you can also add sour cream or plain yogurt to make the creme fraiche tastier and creamier. You can use creme fraiche to add flavor to soups, sauces and savory dishes, it is also delicious as a topping for fruit and sweet dishes, such as this recipe for melon berry basket.

Homemade Creme Fraiche

Milk products, such as cream, yogurt, buttermilk, clotted cream, sour cream and creme fraiche, have a myriad of uses in sweet and savory dishes. Though commercially available, the latter three are easily made at home.

How to Make Crème Fraîche at Home

Crème fraîche is so delicious to make yourself and is delectable with fresh fruit or as a topping for cakes or pies. From apple pie to taco night, your homemade stash will come in handy.
By Maya Parson

Homemade crème fraîche is delectable with fresh fruit or as a topping for cakes or pies. It is also excellent as an ingredient or finishing touch for savory dishes like eggs, soups, and even tacos.

Once you’ve made your first jar of homemade crème fraîche you may find yourself in an existential crisis of sorts: How did you not know this was possible? How have you lived without it all these years?

Crème fraîche, despite its name, is closer to sour cream than whipped cream. Personally, I think its more delicious than either one!

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You may also find yourself sneaking into the kitchen for a spoonful and dolloping it on everything from tacos (it’s like sour cream, but better) to eggs to soup to apple crisp. I’ll be the first to admit that I keep a jar of crème fraîche in my fridge at all times.

Charcuterie Board

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

You don’t need a recipe for a party board, which is a fine dinner for a Wednesday night. You don’t even need a no-recipe recipe. You need only what cheese is in the refrigerator, sliced or wedged or cubed, along with cured meats — I like rolled mortadella, spread inside with a little mayonnaise and dotted with pickled jalapeño — and a little bread or pile of crackers. Maybe add to the board some cherry tomatoes, halved and tossed in olive oil and good vinegar with salt and pepper? You could stuff them with mozzarella, if you have the time. Or celery, cut into batons? Carrots, likewise? Raw or roasted peppers, sliced?

The chef Gabrielle Hamilton calls the assemblage a snack tray. In the name of romance, she once stacked Pringles on one, with a ramekin of Castelvetrano olives. Her swain, now her wife, Ashley Merriman, responded with “pepperoni cut as thin as fish scales and shingled just as neatly.” You could go with Jarlsberg, Triscuits and vodka sodas. Or smoked salmon, shaved asparagus, some crème fraîche with chives, dill and tarragon. A party board is what you make of it.

Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

    1. Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
    2. Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

    I've made this half a dozen times with both peaches and nectarines. It's a hit at every BBQ. All the warm gooey goodness of a pie without all the work to make the crust.

    simple and delicious. I used white nectarines and local honey. we were supposed to have them for dessert while camping but wound up eating them for breakfast instead. we liked the glaze so much, we tried it on figs and bananas, too, and were delighted. we'll definitely be doing this again.

    This is my go-to summer grilling dessert - my absolute favorite!

    Just the perfect summer dessert, especially for company with restricted diets. Great with peaches too - YUM!

    AMAZING prepared exactly as printed. I topped it with fresh strawberries and a crisp wafer cookie for texture. Truly delicious. I'll make this regularly.

    cheap and tasted extravagant! both me and my best fiend literally melted a soon as we tasted it! I substituted in sour cream and used a skillet to grill. wish I had gotten softer fruit, I will probably try with peaches, but the nectarines and balsamic were a great combo!

    This was fantastic, exactly as instructed. The honeyed crème fraîche was the perfect compliment to the balsamic glaze. Simple but extravagant flavors.

    These were delicious! We also used a bit of light rum to flambe the extra glaze before pouring it on top of the grilled peaches. Vanilla ice cream went very well with this.

    This was a great, simple dessert for really any time of year, although it suits summer well. For a winter twist, you can always saute the nectarines in a pan with the balsamic glaze and serve over vanilla ice cream. Delicious.

    My husband requests this every summer, sooo good.

    I don't like honey, so I changed it: I reduced the balsamic with blackberry preserves until syrupy. I didn't use creme fraiche, instead topped the nectarines with vanilla ice cream then the sauce. Tasty.

    I included figs with the nectarines and the figs were even better than the nectarines. I will try a mix of other fruits next time.

    What a tasty summer dessert from the grill!! I let my nectarines (white) sit out for 3 days before grilling, and they were perfect. 4-5 minutes grilling was sufficient. I used lite sour cream, and it was very good. Will use creme fraiche next time to compare. I also grilled large, firm black plums at the same time. They were more delicate to grill and took less time, but were delicious. How about pears? This dessert got rave reviews and is a definite keeper!!

    This was pretty yummy, but my nectarines were too firm. Left them on the grill 10 min and couldn't get them to soften. Substituted lite sour cream for the creme frache. The blend of flavors was terriffic.

    This recipe is also fabulous with a really good vanilla ice cream in place of the creme fraiche. I also sprinkle a little cinnamon in with the honey, balsamic, and vanilla. Tastes great!!

    I used "firm but ripe" nectarines and grilled them a little bit longer to be sure, but they were very unwieldy to eat with just a fork. Overall a bit disappointing. I prefer a brown sugar type base for fruit and cream.

    Outstanding! I was a little reluctant about this recipie (grilled fruit and balsamic vinegar?), but everyone raved. My wife took one bite and couldn't believe it. I followed the recipe exactly, except I poured a little bit of the glaze in a plate and let the halved nects sit cut side down while we ate the meal. In the future, I will let the creme sit in the fridge until I put it on: it was a little runny and messy, but still delicious. If your nects aren't quite ripe enough, and don't pull apart easily try this. Cut down to the pit all the way around, starting along the crease. Then twist the halves (kinda like an Oreo). If you can't pull the pit out of the other half, just cut it out. You might get a little distortion, but nothing compared to pulling the pieces apart.

    I use peaches in this recipe and change nothing else. Delicious! Served them with a Jamaican jerk rubbed grilled pork tenderloin and the combination was awesome.

    It is hard to find nectarines that I was able to remove the pit easily without destroying the shape. I actually ended up quartering. The appearance was less than spectacular. The creme fraiche became quite liquidy since the nectarines were still warm. The flavour was nice but for die hard dessert fans. it doesn't seem to cut it. I liked it after a big BBQ but my husband was not impressed.

    Make sure to use ripe nectarines--ours were somewhat hard, and yet this dish still got raves!

    You wouldn't think this was a good combination, but it really is good. The combination of the sweet fruit and the tang of the vinegar is fantastic.

    I made this for dessert after a BBQ party and it got rave reviews. I used French Vanilla ice cream and it was perfect and easy. A keeper!

    I just made this for a bridal shower and everyone raved! I ended up serving the nectarines with Haagen Daz dulce de leche frozen yogurt rather than creme fraiche, and it really went well together. I used "white" nectarines (the regular ones weren't that right and were terribly expensive) and they were delicious.

    It's the creme fraiche that turns this dish from dressed-up fruit to an amazingly rich, heavenly dessert. Use it. (And all this from someone who routinely remakes salad dressings without oil and main dishes without butter, and doesn't miss them at all.) Halve the glaze and creme fraiche mixture.

    My whole family really liked this but I do have one suggestion. The type of nectarine is important. I would go for something a little softer than they suggested. I used both large that were slightly firm and medium that were softer and the medium soft came out much better. I also cooked them longer than they said-probably about 7 or 8 minutes. They were great! Soooo easy. Enjoy

    Recipe Summary

    • 1 cup mayonnaise
    • ⅓ cup ketchup
    • ¼ cup creme fraiche
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon packed brown sugar
    • 1 teaspoon paprika
    • ¼ teaspoon kosher salt, or to taste
    • ⅛ teaspoon cayenne pepper
    • ½ teaspoon Worcestershire sauce
    • 2 tablespoons minced green onion
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon olive oil
    • ½ lemon, juiced
    • 2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
    • 1 teaspoon kosher salt
    • ¼ teaspoon smoked paprika
    • 1 heart of romaine lettuce, chopped
    • 8 cherry tomatoes, halved
    • 1 avocado - peeled, pitted, and thinly sliced
    • 4 hard-boiled eggs, halved

    Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.

    Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.

    Preheat an outdoor grill for high heat and lightly oil the grate.

    Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.

    Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

    Ingredients 2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 eggs 6 tablespoons unsalted butter (3/4 stick/3 oz/85g) 1/4 cup buttermilk 1 teaspoon

    Cooking receipe to make Yellow Parrot Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Anisette 3/4 oz Chartreuse (yellow) 3/4 oz Apricot-flavored BrandyShake with ice and strain into a cocktail glass. [tube

    How to Grill Peaches

    Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

    The Spruce / Maxwell Cozzi

    Nutrition Facts
    Servings: 1
    Amount per serving
    Calories 314
    % Daily Value*
    Total Fat 6g 8%
    Saturated Fat 0g 2%
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Total Carbohydrate 67g 24%
    Dietary Fiber 11g 38%
    Total Sugars 59g
    Protein 6g
    Vitamin C 46mg 231%
    Calcium 42mg 3%
    Iron 2mg 10%
    Potassium 1330mg 28%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Peaches take to the grill like fish to water. Quick cooking over hot flames brings out their natural juiciness and intensifies their deep summer sweetness. Based on that description you might be inclined to think that throwing them on the grill would be a reasonable way to improve the flavor of less-than-perfect peaches. You would be correct. The effect of fixing those less-than-ripe peaches gets intensified when you add some additional brown sugar and cinnamon.

    For the best results, start with peaches (any type will do) that are firm with just a little give when you give them a gentle squeeze with your whole hand. Long story short, you want them to smell like peaches, especially if you sniff their stem end. They don't have to be perfectly ripe, but one rule of thumb to keep in mind is that nine times out of ten, the better the aroma, the better the flavor.

    This recipe is best with fresh, seasonal produce, as you might expect, and perhaps after you've made enough pies and crumbles and you want something simpler. Serve grilled peaches as a side dish (they are particularly delicious alongside grilled pork) or in salads. Or you can turn them into a delicious dessert by pairing them with cool yogurt, whipped cream, or with scoops of ice cream.

    Chapter 1: New England and the Mid-Atlantic

    Connecticut Steamed Cheeseburgers ✪
    Chicken Spiedies
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    City Chicken (read Amazing Food Story)
    New England Bar Pizza ✪
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    Easy New England Clam Chowder
    Common Crackers
    Rhode Island Red Clam Chowder + Garlic Toasts
    New England Fish Chowder
    Classic Corn Chowder
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    Classic Corn Chowder with Sweet Potatoes and Cayenne
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    Joe Booker Stew
    Pittsburgh Wedding Soup
    Waldorf Salad
    Waldorf Salad with Dried Cherries and Pecans
    Waldorf Salad with Red Grapes and Almonds
    Curried Waldorf Salad with Green Grapes and Peanuts
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    Garlic Knots
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    Hermit Cookies
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    Chocolate-Dipped Potato Chip Cookies (view recipe online)
    Boston Cream Cupcakes
    Wellesley Fudge Cake
    Bee Sting Cake
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    Maple Syrup Pie + Crème Fraîche
    Marlborough Apple Pie
    Summer Blueberry Crumble
    Lemon Snow

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    Chapter 2: Appalachia and the South

    Pimento Cheeseburgers
    New Orleans Muffulettas ✪
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    West Virginia Pepperoni Rolls
    Maryland Crab Fluff + Cocktail Sauce
    Oyster Po’ Boys
    Maque Choux
    Maque Choux with Shrimp
    Senate Navy Bean Soup
    Kentucky Burgoo ✪
    Authentic Maryland Fried Chicken and Gravy (view recipe online)
    Carolina Chicken Bog ✪
    Country Captain Chicken
    Chicken Bonne Femme
    Memphis Spareribs
    Pork Chops with Tomato Gravy
    Country Ham + Jezebel Sauce
    Biscuit Dressing
    Fried Catfish + Comeback Sauce ✪
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    Perfect Shrimp Jambalaya
    South Carolina Shrimp Boil (read Amazing Food Story)
    Shrimp Étouffée + White Rice
    Southern-Style Green Beans
    Baked Cheese Grits
    Fried Green Tomatoes
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    Carolina Red Slaw ✪
    Lowcountry Red Rice
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    Red Beans and Rice
    Hoppin’ John
    Ham Steak with Red-Eye Gravy + Short-Order Home Fries
    Corn and Red Pepper Hushpuppies
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    Cracklin’ Cornbread
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    Fudgy Tar Heel Pie
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    Thoroughbred Pie
    Grasshopper Pie
    Buttermilk Pie
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    Cheese Frenchees
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    The Best Reuben Sandwiches (read Amazing Food Story)
    Iron Range Porketta (view recipe online)
    Chicago-Style Italian Roast Beef
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    Wisconsin Grilled Brats and Beer
    Wisconsin Cheddar Beer Soup
    Green Bay Booyah
    Knoephla Soup
    Barberton Fried Chicken + Barberton Hot Sauce ✪
    Chicken Vesuvio
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    Kielbasa Casserole
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    Kansas City Barbecued Brisket
    Kansas City Sticky Ribs
    Smoky Kansas City Barbecue Beans
    Crumb-Coated Baked Ham + Hot Mustard Sauce
    Hoppel Poppel
    Goetta + Perfect Fried Eggs
    Swedish Pancakes
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    Blueberry Boy Bait
    St. Louis Gooey Butter Cake
    Butterscotch Gooey Butter Cake
    Chocolate Gooey Butter Cake

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    Chapter 4: Texas and the West

    Crispy Beef Taquitos
    Baked Jalapeño Poppers
    Monterey Chicken + Pico de Gallo
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    Oklahoma Barbecued Chopped Pork + Oklahoma Barbecue Relish
    Kalua Pork
    Country-Fried Pork with Gravy
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    Indoor Barbecue Beef Short Ribs ✪
    Texas Chicken-Fried Steak
    Mulligan Stew
    New Mexican Pork Stew (Posole)
    Carne Adovada (read Amazing Food Story)
    Hollywood Chili (view recipe online)
    Chiles Rellenos Casserole
    King Ranch Casserole
    Texas Caviar
    Wild Rice Dressing
    Dried Fruit and Nut Wild Rice Dressing
    Leek and Mushroom Wild Rice Dressing
    Hawaiian Fried Rice
    Faux Leftover Rice
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    Cornflake Stuffing
    Jo Jo Potatoes + Ranch Dressing
    Funeral Potatoes (read Amazing Food Story)
    Heavenly Hots
    Tick Tock Orange Sticky Rolls
    Harvey House Chocolate Puffs
    Millionaire Pie
    Black-Bottom Pie
    Texas Blueberry Cobbler

    Recipe Summary

    • ½ cup hoisin sauce
    • 4 cloves garlic, minced
    • 1 ½ tablespoons soy sauce
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon red wine vinegar
    • 1 tablespoon rice vinegar
    • 1 tablespoon sherry vinegar
    • 2 teaspoons sesame oil
    • 2 teaspoons white sugar
    • 1 ½ teaspoons hot sauce
    • ½ teaspoon ground white pepper
    • ½ teaspoon freshly ground black pepper
    • 2 (10 ounce) thick bone-in center cut pork chops
    • ¼ cup red wine vinegar
    • 3 tablespoons white sugar
    • 2 tablespoons hot mustard powder (such as Coleman's ®) or Chinese style, to taste
    • 1 egg yolk
    • ⅓ cup creme fraiche
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon ground turmeric
    • cayenne pepper to taste

    Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.

    Place pork chops in a resealable freezer bag pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.

    Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes remove from heat.

    Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.

    Remove pork chops from marinade and pat dry using paper towel.

    Preheat an outdoor grill for high heat, and lightly oil the grate.

    Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.

    Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

    Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


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