As we approach barbecue season (hurrah!) it’ll soon be time to embrace long al fresco lunches and garden parties aplenty. Founder Alex Head’s grilled peaches recipe, as featured in the May issue of House & Garden, is a beautiful sweet end to your meal this Summer. Cooking peaches over a hot flame brings out their natural juiciness and intensifies the flavour – grill them on the outer edges of your barbecue to avoid scorching them.
4 fresh peaches
2 tbsp light brown sugar
1/2 tsp ground cinnamon
50g flaked almonds
Vegetable oil, for brushing
4 tbsp coconut yoghurt
A good drizzle of honey
- Toast the flaked almonds in a dry saucepan on a low heat until lightly browned; this can be done in advance and set aside until serving. Tip: do a big batch as they are also great for sprinkling over porridge and salads.
- In a small bowl, combine the sugar and cinnamon.
- Cut the peaches in half and remove the stone.
- Brush the peaches with oil, ensuring the cut sides are well coated.
- Place the peaches cut-side down on your barbecue, until grill marks form. Turn the halves over and sprinkle with the sugar and cinnamon. This will melt onto the peaches.
- Grill until softened and well-marked. If you need to finish them off in the oven, cook them at 150°C for an additional 5 to 10 minutes or until cooked through.
- Serve on a plate with a spoonful of coconut yogurt, a drizzle of honey and a sprinkle of toasted almonds. Enjoy hot or cold.