When there are embers left from a day of slow-grilling with peach-wood chips, why not smoke peaches on the grill before the fire smolders out completely…
Peach-Wood Smoke on Peaches Creme Anglaise ~
~ Skirt in the Kitchen ~
Wash and dry 4 peaches.
Cut into halves.
Brush olive oil onto peaches, and onto the skins– lay face-down on grill rack; put the lid on the grill.
Take peaches off the grill after 5 to 7 minutes or until done to likeness. Drizzle pure maple syrup over each peach, fill seed cavities.
Sprinkle onto peaches garam masala. In a pie plate, place peaches back on the grill– face-up with the grill lid shut.
While peaches are back on the grill–
With a hand mixer, beat 3 eggs. Add 1 teaspoon vanilla extract, 1 tablespoon cornstarch, a pinch of salt and 1/2 can of sweetened condensed milk– whisk combination of ingredients in a saucepan over medium heat. then stir consistently and constantly with a whisk.
When mixture becomes thickened, add the remaining half of the sweetened condensed milk that is left in the can. As heat rises, you will need to whisk at a quicker pace, then take the anglaise off the burner
to immediately sieve for as smooth of a texture as possible.
Spoon the anglaise over peaches on the grill.
Replace the grill lid– again.
After another set of minutes, juices from the peaches will slightly run and blend into the anglaise pudding.
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