Grilled peaches with brioche & ice cream

Name: Grilled peaches with brioche & ice cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 Yellow Flesh Peaches, halved; 1 tbsp extra virgin olive oil, plus extra to drizzle; 4 slice/s brioche loaf; 4 scoops vanilla ice cream; 30 g pecans, chopped; 4 tbsp maple syrup

Raid the fruit bowl and freezer for an elegant barbecued dessert that uses only six ingredients, from food writer Marina Filippelli. The peaches don’t need fierce heat to become soft and golden, so they’re ideal to cook after dinner when the barbecue has begun cooling down. Follow Marina on Instagram.

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Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook10 mins
Total time20 mins

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4 Yellow Flesh Peaches, halved
1 tbsp extra virgin olive oil, plus extra to drizzle
4 slice/s brioche loaf
4 scoops vanilla ice cream
30g pecans, chopped
4 tbsp maple syrup

Fire up the barbecue and wait for it to cool right down so it’s mostly white ash. Brush the cut sides of the peaches with the oil.
Place the peaches on the grill, cut-side-down, with the brioche and toast for 30 seconds-1 minute on each side, taking care as they can burn quickly. Transfer the brioche to a plate, then cook the peaches for another 1-2 minutes until they are nicely caramelised. Turn skin-side-down and cover with the lid of your barbecue. Cook for another 3 minutes until the fruit is tender but still holds its shape. Divide the brioche between plates, then top with the peaches and scoops of ice cream. Scatter with the pecans, adding a drizzle of maple syrup and a drizzle of olive oil to serve.

Typical values per serving when made using specific products in recipe