Rukmini Iyer’s Orange Flower Water Peaches with Rosemary, Almonds and Cream
Finish your outdoor feast with this sweet treat from Rukmini Iyer's The Green Barbecue featuring lightly caramelised peaches and flaked almonds.
From the book
Rosemary, sage, thyme – I love using them in sweet dishes, and particularly with fruit. Here, rosemary combines with lightly griddled peaches and crisp almonds for an easy end to a late summer party.
|3 heaped tbsp||soft light brown sugar|
|2||sprigs of fresh rosemary, leaves finely chopped|
|4||just-ripe to underripe peaches, halved|
|2 tsp||orange flower water|
|40g||toasted flaked almonds|
|crème fraîche, to serve|
You will need: a barbecue.
Mix the sugar and rosemary together and set aside on a plate.
Once your barbecue is ready, dip the cut side of the peaches in the rosemary sugar, then grill the peaches cut side up for 5 minutes. Flip them over and grill for a further 5 minutes, keeping a close eye so the sugar caramelises, rather than burns. (Don’t worry if you lose a bit of sugar to the grill – the peaches will still caramelise beautifully.)
Remove the hot peaches from the grill and arrange on a platter. Scatter over the flaked almonds, sprinkle over the orange blossom water, and serve hot with the crème fraîche alongside.