Ember-roast peaches with vanilla, butter and honey
- July 2011
- Serves 6
- Takes 15 minutes to make, 15-20 minutes to cook
Could these be a late summer hurrah? These peach parcels provide a heavenly sweet pudding, and you can make them either on the barbecue or in the oven, if the rain suddenly starts.
- 7.6g (3.9g saturated)
- 17.1g (16.3g sugars)
- 6 ripe peaches, halved and stoned
- 2 vanilla pods
- 40g unsalted butter
- 3 tbsp runny honey
- Handful of shelled, skinned and roughly chopped pistachios
- Clotted cream or vanilla ice cream to serve
- Cut 2 sheets of foil (about 40cm square) and top both with a piece of baking paper of the same dimensions. Divide the peach halves between the two, cut-side up, arranging the fruit in neat lines.
- Split the vanilla pods and scrape out the seeds with a small knife. Carefully dot the seeds over the peaches. Roughly chop the vanilla pods and add them too. Place a knob of butter on each peach half, then drizzle over the honey.
- Carefully fold over the baking paper to cover the peaches, then fold over the foil until you have two neat parcels. Tightly crimp the foil edges together to seal well.
- Remove the metal grill from the barbecue. There needs to be some considerable heat still present in the embers: the cooking time will depend on how hot they still are. Lower the parcels into position, ideally nestled among a few gently glowing coals (or see tip).
- Cook the peaches for 15-20 minutes. To gauge when they are done, you will have to use that famous barbecue intuition that all British men are born with. Luckily, if the intuition is having a bad day, the beauty of this dish is that, as long as the peaches are ripe, they are going to be delicious hot, soft, charred or, at worst, cold! Sprinkle the (preferably) warm peaches with the pistachios, then serve with clotted cream or vanilla ice cream.
In the unlikely event that the heavens open or your barbecue goes cold before you get round to pudding, you can preheat the oven to 180°C/fan160°C/gas 4 and pop the parcels in there for 15-20 minutes until the peaches are juicy and soft.
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Or, how about...?
Lemon verbena ice cream with poached peaches
Debbie Major’s peach dessert recipe goes wonderfully with buttery madeleines.