Griddled Peaches & cream with Macerated Strawberries
This simple summer dessert of sweet juicy griddled peaches with macerated strawberries, is served fresh basil and cream.
Cuisine: Modern British
Keyword: BBQ, summer
Author: Angela Entwistle
Griddle pan or barbecue
For the macerated strawberries
3 - 4medium basil leavesshredded
For the cream
150ml(¼pt) double (heavy) cream
For the griddled peaches
4ripe and ready to eat peachesnot overly soft
cooking oil(light olive oil or cold pressed rapeseed oil)
Macerate the strawberries
Wash, hull and slice 225g (8oz) strawberries and place in a bowl. Sprinkle with 1-2 teaspoon sugar and a couple of shreded basil leaves and ½ teaspoon balsamic vinegar and gently stir to coat the strawberries in the vinegar and sugar. Leave to macerate for about 30 minutes.
Prepare the cream
Whip 150ml (¼pt) double cream until just holding its shape. Then beat in 150g (5oz) mascarpone and 1 tablespoon icing sugar until thick. Chill until required.
Prepare the peaches
Starting at the stem, use a small sharp knife to cut into the peach and slice the fruit in half cutting through to the stone. Twist the two peach halves in opposite directions to separate. Then carefully remove the stone carefully.
Heat a griddle pan until it is nice and hot. Brush the cut side of the peach with a little oil and place on the griddle pan. Leave them to cook and caramelise for at least 5 minutes. Don't be tempted to move them during the cooking process.
Carefully remove the peaches from the griddle pan and serve with the strawberries and cream. Sprinkle with a few more pieces of shredded basil and enjoy.
Leave to macerate for about 30 minutes but not for any longer than 90 minutes as the berries will break down too much.