Recipe courtesy of Jennifer Paterson
Print
Total:
33 min
Prep:
30 min
Cook:
3 min
Yield:
8 servings
Level:
Easy

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Peaches with Raspberry Sauce and Lemon Cream

Recipe courtesy of Stacy Russell

Grilled Peaches

Recipe courtesy of Hedy Goldsmith

Shortcakes with Grilled Peaches, Sweet Ricotta Cream, Truffled Honey and Huckleberries

Recipe courtesy of Lynn Crawford

Grilled Peaches and Cream

Grill Your Peaches Cocktail

Recipe courtesy of Alie Ward and Georgia Hardstark

Grilled Peaches in Wine

Recipe courtesy of Giada De Laurentiis

Cinnamon-Grilled Peaches

Recipe courtesy of Steven Raichlen

On TV

So Much Pretty Food Here