This is the recipe for your next BBQ or end-of-summer gathering. It’s wonderful for so many reasons:
- Peaches are the star of the dessert and there’s a small window in which peaches will give you a superb dessert such as this one.
- Simplicity is key: you will need just 4 ingredients to achieve peach heaven.
- The Demerera and cinnamon transform the peaches. Under the grill the texture of the fruit softens beautifully, while the spice enhances the flavour instead of masking it.
- You can make it ahead of time and keep it in the fridge until you’re ready to serve it.
This is a grilled dessert that is then chilled thoroughly before serving, so it offers the best of both worlds. The process of ‘Brûlée’ or burning the top of the cream is familiar to many of us but less common with fruit and cream together. I think it’s quite poetic to serve a dessert at a barbecue that has also been ever so slightly charred! Rather than a burnt taste, it serves to intensify the flavour of the peaches and firms up the texture of the cream.
Notes: Buy your peaches a couple of days before you make the dessert so that they are soft and ripe. For a large group, feel free to double or treble the quantities below.
Peaches Brûlées
Serves 4-6
Ingredients:
3 ripe peaches
200ml double cream
2 tbsp Demerera sugar
1 tsp freshly ground cinnamon
Method:
- Peel the skin off the peaches. You may accelerate this process by plunging them in very hot water for 1 minute. Allow to cool, then remove skin.
- Preheat your grill.
- Halve the peaches and remove the pits.
- In a deep rimmed baking tray (approx. 23cm sq.), lay the peaches down, centre-side down.
- Cover the tray and peaches with the double cream.
- In a small bowl, mix the sugar and cinnamon together, then sprinkle atop the peaches and cream.
- Place under the grill for 7 minutes or until the surface of the cream has been sufficiently singed.
- Remove from the grill and allow to cool for 10 minutes.
- Refrigerate for a minimum of 3 hours before serving.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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