Browned Butter Grilled Peaches with Cinnamon Toast Brioche Crumbs

Browned Butter Grilled Peaches with Cinnamon Toast Brioche Crumbs – Sweet summertime peach halves, grilled and finished with a drizzle of browned honey butter that’s swirled with both vanilla and cinnamon. Each grilled peach is topped with ice cream and sweet, buttery, cinnamon “toast” brioche breadcrumbs.  

Ingredients:

Cinnamon Toast Brioche Crumbs:

• 4 slices brioche bread torn or pulsed into fine crumbs (about 2 cups of crumbs)
• 4 tablespoons salted butter melted
• 2-5 tablespoons cinnamon sugar to your taste, plus more for serving

Browned Butter Grilled Peaches:

• 4 tablespoons salted butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 4 ripe but firm peaches or nectarines, halved + pit removed
• vanilla ice cream for serving

Instructions:

1. To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.

2. To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.

3. To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. ENJOY!

Notes:

*To make breadcrumbs, pulse the bread slices in a food processor until you have fine crumbs. Alternately you can tear the bread into fine crumbs with your hands. 

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Browned Butter Grilled Peaches with Cinnamon Toast Brioche Crumbs

Sweet summertime peach halves, grilled and finished with a drizzle of browned honey butter that’s swirled with both vanilla and cinnamon. Each grilled peach is topped with ice cream and sweet, buttery, cinnamon “toast” brioche breadcrumbs.  

5 from 1 vote

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Course Dessert

Cuisine American

Servings 4 Servings

Equipment

• Baking Sheet (I like Nordic Ware, they don't twist/warp)
• Parchment paper
• Measuring cups and spoons
• Mixing Bowls w/lids
• Large Cast Iron Skillet (I prefer cast-iron, it goes from stove/oven to table)
• Large Cast Iron Grill Pan (option to grilling)

Ingredients

  

1x2x3x

Cinnamon Toast Brioche Crumbs:

• 4 slices brioche bread torn or pulsed into fine crumbs (about 2 cups of crumbs)
• 4 tablespoons salted butter melted
• 2-5 tablespoons cinnamon sugar to your taste, plus more for serving

Browned Butter Grilled Peaches:

• 4 tablespoons salted butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 4 ripe but firm peaches or nectarines, halved + pit removed
• vanilla ice cream for serving

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Instructions

 

• To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.
• To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.
• To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. ENJOY!

Notes

*To make breadcrumbs, pulse the bread slices in a food processor until you have fine crumbs. Alternately you can tear the bread into fine crumbs with your hands.

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