Recipe courtesy of Jennifer Paterson
Grilled Peaches and Cream
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- Level: Easy
- Total: 33 min
- Prep: 30 min
- Cook: 3 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 33 min
- Prep: 30 min
- Cook: 3 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 37 mg
Ingredients
For the topping:
Directions
- Pour boiling water over the peaches and leave them for 1 to 2 minutes, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding stones, and place in a single layer in an ovenproof dish, cut sides up.
- Mix the macaroons with the sugar and enough of the Cointreau to make a paste. Fill the peach cavities with the paste. If necessary the peach cavities can be made a little larger by removing some of the flesh, which should be finely chopped and added to the paste.
- Whip in the cream and spread over the peaches. Put the peaches to chill in the refrigerator.
- When ready to serve, sprinkle Demerara sugar over the cream and place under a preheated broiler until the sugar melts.
