Ok folks, this is a new take on an old recipe I posted way back in 2015, when the Pit was young 
Anyhow, I'm glad I did, partly because I wanted to record it for YT, and also because this dessert is a winner. It's soo tasty, and the combination of smoked peach, oranges, orange liqueur and the texture and flavor of roasted hazelnuts with ice cream is a big hit.
AND: It's done in the offset smoker. What's not to like?
Last time I grilled the peaches (or nectarines), now I upped it a bit by instead smoking them, and at the same time roasting the hazelnuts. The offset smoker is such a versatile cooking device!
Serves: 2
Cook time: 20-25 minutes
Ingredients
4 canned peach or nectarine halves
A handful of whole hazelnuts
4 tbsp Cointreau
4 scoops of vanilla ice cream
1 orange
Instructions
Place the peach or nectarine halves with the flat side up on a tray. If you want to you can cut them just a bit flat on the round side so they stay put on the tray. Use a tray with a low edge/rim so the smoke hits the fruit. Pour plenty of Cointreau in each peach half, where the pit used to be. Don't skimp, add liberal amounts.
Place the hazelnuts on the same tray, evenly spread out.
Fire up your offset smoker and run it at 150° C / 300° F. Except for the usual oak wood I also used oak bark to boost the smoke a little more, since this is a short cook.
Place the tray in the smoker and hit it with some good smoke flavor.
Check the peaches and the hazelnuts, they should be done in 20 minutes. You want the peaches/nectarines to get properly warmed up, and to absorb some smoke flavor. You can see that they get dark brown on the outer edge (see photo below), this is the smoke.
Now serve in bowls with a few ice cream scoops in each. Move the peaches/nectarines over from the smoker to the serving bowls, gently. You don't want to spill :-)
Filét the orange (peel it with a knife and cut out the wedges with no white meat) and add a few wedges to each bowl, together with the roasted hazelnuts. The orange wedges compliment the orange liqueur in a nice way. Now enjoy!
Alright, Hank is out!!
Anyhow, I'm glad I did, partly because I wanted to record it for YT, and also because this dessert is a winner. It's soo tasty, and the combination of smoked peach, oranges, orange liqueur and the texture and flavor of roasted hazelnuts with ice cream is a big hit.
AND: It's done in the offset smoker. What's not to like?
Last time I grilled the peaches (or nectarines), now I upped it a bit by instead smoking them, and at the same time roasting the hazelnuts. The offset smoker is such a versatile cooking device!
Serves: 2
Cook time: 20-25 minutes
Ingredients
4 canned peach or nectarine halves
A handful of whole hazelnuts
4 tbsp Cointreau
4 scoops of vanilla ice cream
1 orange
Instructions
Place the peach or nectarine halves with the flat side up on a tray. If you want to you can cut them just a bit flat on the round side so they stay put on the tray. Use a tray with a low edge/rim so the smoke hits the fruit. Pour plenty of Cointreau in each peach half, where the pit used to be. Don't skimp, add liberal amounts.
Place the hazelnuts on the same tray, evenly spread out.
Fire up your offset smoker and run it at 150° C / 300° F. Except for the usual oak wood I also used oak bark to boost the smoke a little more, since this is a short cook.
Place the tray in the smoker and hit it with some good smoke flavor.
Check the peaches and the hazelnuts, they should be done in 20 minutes. You want the peaches/nectarines to get properly warmed up, and to absorb some smoke flavor. You can see that they get dark brown on the outer edge (see photo below), this is the smoke.
Now serve in bowls with a few ice cream scoops in each. Move the peaches/nectarines over from the smoker to the serving bowls, gently. You don't want to spill :-)
Filét the orange (peel it with a knife and cut out the wedges with no white meat) and add a few wedges to each bowl, together with the roasted hazelnuts. The orange wedges compliment the orange liqueur in a nice way. Now enjoy!
Alright, Hank is out!!
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