I mean this in the nicest possible way, but my mother would steal a piece of chocolate from a dying, orphaned leper. She is of course, the loveliest woman on the planet, but place a food item in front of her that is sugar based and she will have it devoured in milliseconds.
An old friend of mine has an equally sweet tooth. When out dining, he never has a starter and instead will reluctantly fill up on a main and then order two desserts. This dish is exactly the kinda thang they would both really dig. Seasonal fruit baked in a geansaí load of gargoyle. I love it because the peaches are char-grilled on the barbie first. One of these days I will give you a recipe that doesn’t involve the barbecue, I swear.
I’ve been barbecuing fruit for years though, MAD4it I am. The natural fructose in it caramelizes and gets sinfully sticky. If this goes well for you, skewer some chunks of golden delicious apples that have been sprinkled in cinnamon and serve with some ice cream.
Anyhoo, we’ve been promised some daycent weather this weekend by the pretty young wans on the TG4 weather reports(by far my favourite weather chicks, Lucy Verasamy on Sky News would be a close runner up though). This would be a nice way to cook off a dessert on the last bit of heat that’s left on those charcoal embers. If you have any Amaretto left after the dessert, you can make some wicked little shooters with some Bailey’s floating on top. Ah yes. Sunburn, barbecues, criminal amounts of alcohol and quite possibly a domestic disturbance or two. Deadly buzz.
INGREDIENTS:
- 10 ripe peaches. Slice them in half and pit them.
- 75 ml of a good dark rum.
- 75 ml of a good Amaretto.
- 2 tablespoons of Vanilla Sugar. Make this by getting a pack of sugar and blitz it with the scrapings of 2 vanilla pods. Store it in a jar.
- About 8 amaretto biscuits, that have been smashed up in a bag and crumbled.
- Some nice Greek yoghurt to serve with it. Creme Fraiche is good too.
METHOD:
- Preheat your barbie or griddle pan and preheat your oven to 180 degrees.
- Lightly brush the cut side of the peaches with some oil to prevent them from sticking to your barbie/griddle pan. Then grill them all by placing the peaches flesh side down until they’re nicely charred.
- Mix the rum with the Amaretto and put it aside.
- Place the peaches into a baking tray with flesh side exposed. Sprinkle the sugar onto them and drizzle the boozy mix onto the peaches.
- Bake in the oven for about ten minutes. Lash a good dollop of Greek Yoghurt into each serving bowl, then place a couple of peaches on top of it and then some of the crumbled amaretti biscuits. If there’s any of the booze left stick that in too.
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