Barbecued peaches with rosemary and maple butter
The first time I had these was at a wedding in Tuscany, under a line of olive trees. They were sensational! I add a crumble of amaretti biscuits on top as a finishing touch.
Slice the peaches in half through the middle and remove the stones. Thread the peach halves on to the rosemary stalks or wooden skewers
6 ripe peaches
woody rosemary stalks, for skewers (or use wooden skewers)
2 tbsp chopped rosemary leaves
2 tbsp maple syrup
6 amaretti biscuits, crumbled
- Slice the peaches in half through the middle and remove the stones. Thread the peach halves on to the rosemary stalks or wooden skewers.
- Prepare a charcoal barbecue or turn up a gas barbecue to a high heat, or place a griddle pan over high heat. Grill the peaches, turning frequently, for about 10 minutes until they are soft.
- While the peaches are grilling, pace a saucepan over low heat and add the butter, rosemary and maple syrup. Stir until the butter has melted, then leave to simmer for 5 minutes. Remove the pan from the heat.
- Transfer the grilled peaches to dessert plates and drizzle the hot rosemary and maple butter over the peaches, followed by a dollop of mascarpone and a sprinkling of crumbled amaretti biscuits to serve.