The weather is week has been glorious and it really does feel like summer has arrived. Many of us might have taken the opportunity to get the BBQ out and enjoy some alfresco dining. Dessert is often overlooked at a BBQ but this simple easy recipes can be cooked over the warm coals once the sausages are done!
- 4 ripe peaches
- 50g unsalted butter, softened
- 1 vanilla pod, split lengthways
- 2 tbsp soft brown sugar
- Grated zest of ½ lemon
- 4 sprigs of thyme
- Prepare your BBQ and let it die back a bit. You want a nice bed of moderately hot embers.
- Halve the peaches and remove the stone. Lay the peach halves, cut side up, on a double layer of foil, large enough to encase the peaches in a parcel.
- Put the butter into a bowl. Scrape the vanilla seeds from the pod and add them to the butter, along with the sugar and lemon zest; mix well. Dot a little of this sweet vanilla butter on each peach half. Top with the sprigs of thyme and throw in the split vanilla pod for good measure. Fold the foil over the peaches to create a neat sealed parcel.
- Set the parcel carefully down in the embers of the fire. The peaches need to be cooked in a gentle, glowing heat, so don’t let them come into contact with any super-hot embers. Bake for 20–25 minutes, rotating the parcel occasionally to ensure the peaches cook evenly.
- Once the peaches are tender, serve them hot, with all the buttery sweet juices from the parcel, and cream if you like.
Recipe courtesy of House and Garden