Grilled peaches and cream
This twist on the classic grilled peaches and cream gives life to the end of the seasons peaches, topped with a vanilla pastry cream and honeyed walnuts.
Ingredients
- 4 peaches halved and pitted
- 2 TB unsalted butter melted
For the pastry cream
- 1 cup milk whole or 2%
- 1 large egg
- 1 egg yolk
- ¼ cup granulated sugar
- 1 ½ TB cornstarch
- 1 tsp vanilla extract
- pinch salt
- 1 TB unsalted butter cubed
For the walnuts
- 2 TB unsalted butter
- 4 TB honey
- 1 cup walnut halves
- pinch salt
Instructions
Make the pastry cream
- In a small saucepan over medium-low heat, add the milk. Bring to temperature where the milk has scalded- just before boiling. Remove from heat.
- In a separate bowl, add the egg, yolk and sugar. Beat together one minute. Add the cornstarch and salt and beat another 4.
- Temper the eggs by adding approximately 1/4 cup of the hot milk to the egg mixture, beating the entire time- this will bring the eggs up to temperature and avoid having them scramble. Slowly add the rest of the milk and mix well.
- Return the mixture to the milk saucepan. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Once it thickens begins to bubble, whisk for one more minute.
- Remove from heat and add in the butter and vanilla and beat constantly until the butter has melted and all is smooth. Transfer mixture to a cool bowl and cover with plastic wrap- letting the plastic touch the top of the cream (to avoid a skin). Refrigerate 3-4 hours.
Make the walnuts
- Preheat a medium saucepan over medium heat. Add the butter, walnuts, honey and salt. Stir constantly until the walnuts become toasty and the whole mixture is caramelized. Remove from the heat and set aside.
Grill the peaches
- Heat the grill or a grill pan to medium-high heat.
- Brush each peach half with melted butter. Add to the grill, butter/cut side down and cook about 10 minutes until the peaches have softened and have a nice char mark on them.
- Divide the peaches into four bowls. Top with 1/4 of the pastry cream and drizzle with the warmed honey walnuts. Serve immediately.