Recipe courtesy of Jennifer Paterson
Grilled Peaches and Cream
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 31
- Protein
- 2
- Cholesterol
- 41
- Sodium
- 37
- Total: 33 min
- Prep: 30 min
- Cook: 3 min
Ingredients
4 medium-sized fresh ripe peaches
3 to 4 macaroons, crushed
1 level tablespoon sugar
1 to 2 tablespoons Cointreau
For the topping:
1/2 pint (1 cup) double cream
5 ounces Demerara (raw) sugar
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.