Grilled “Southern Trail Distillery Peach Shine” Glazed Cronut with Ice Cream and Grilled Peaches

  • homemade puff pastry

  • 4 TBSP unsalted butter at room temperature

  • 3 peaches, halved and pitted

  • 6 scoops vanilla ice cream

Glaze

  • 3 TBSP Southern Trail Distillery Peach Shine

  • ½ cup dulce de leche

  • 1 cup powdered sugar

Garnish

  • thyme sprigs

Preheat the oven:  Preheat your oven to 375 F degrees. Line a baking sheet with parchment paper; set aside.

Form the cronuts:  Roll out the puff pastry so that you have a square of about 12 inches by 12 inches. Using two round cookie cutters, one that’s 2 or 3 inches in diameter, depending on how big you want them, and 1 that’s 1 inch in diameter, cut out donut shapes from the dough. You should get about 16 donuts, though you will only need 6 for this recipe.  Don’t twist the cookie cutter, you don’t want to seal the edges as this may prevent rising in the oven.  With a sharp knife, slice around the edges of the donuts to encourage the layers.

Bake the cronuts: Place the donuts onto the prepared baking sheet and bake for about 20 minutes or until golden brown.

Prepare the glaze: While the donuts are baking, make the glaze. Add all the ingredients for the glaze into a medium size bowl and whisk well, until smooth.

Glaze the cronuts: Place a cooling rack over another baking sheet that’s also lined with parchment paper. Remove cronuts from the oven and dip into the glaze, then place onto a cooling rack, letting the glaze drip down.

Grill the peaches:  heat a grill over medium heat.  Half and pit the peaches.  Brush each cut side with olive oil.  Grill 4-5 minutes on each side until the skins are charred and peaches are soft.  Set to the side and drizzle with remaining glaze.

Grill the cronuts:  Slice the cronuts in half, and spread the cut side of each doughnut with a thin layer of butter.

Grill the cronuts, cut side down first, for about 60 seconds per side. Watch them carefully, especially when the glazed side is down, since the sugar can go from nicely caramelized to burnt in no time. Grill times may vary, so it’s best to watch them throughout the cooking process.

Once toasted on both sides, remove the cronuts from the grill.  

Place one half cronut face side up on a plate, add the grilled peach cut side up, add one scoop vanilla ice cream, place the second half of the grilled cronut leaning on the stack.  Add a sprig of fresh thyme for garnish and serve immediately.

 

Serves 6

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