Prep time:
Cooking time: 7 minutes
Total time:
Serves: 4
25g Butter
1tbsp Local Honey
½tsp Ground Cinnamon
4 Large Ripe Peaches, halved and stoned
For the Toffee Sauce:
125g Unrefined Light Brown Sugar
4tbsp Double Cream
50g Butter, cubed
½tsp Vanilla Extract
Most people might have had a go at barbecuing bananas but plenty of other fruit works really well cooked over the coals. Try this recipe with slices of fresh pineapple, strawberries and sliced bananas threaded onto skewers, or as here, with ripe peaches or nectarines. Cook them on the dying embers of the barbecue but make sure you have enough heat left to char the fruit to really get a good flavour
Local food tip: Serve with Taywell vanilla ice cream. You can also use the Dulce de leche sauce made by Merchant Gourmet, available from supermarkets, if you don’t want to make your own sauce.
- words: Mary Gwynn
- pictures: David Merewether
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