Grilled Peaches and Cream

Copyright 1999 Jennifer Paterson
Show: Two Fat Ladies Episode: Timber!
TOTAL TIME: 33 min
Prep: 30 min
Inactive Prep: --
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
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      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.
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